Grilled Burrata with Tomato Pasta

RECIPE COURTESY OF EMILY WEINBERGER FOR FOOD NETWORK KITCHEN

Burrata might appear to be just a regular mozzarella cheese ball, but once you slice it open, you’ll discover a luscious, creamy filling inside. We grilled it along with cherry tomatoes to create a rich, creamy sauce ideal for pasta, infused with traditional Italian flavors. Grilling chicken breasts simultaneously is a breeze, and topping the dish with crunchy breadcrumbs, peppery arugula, and a second ball of fresh burrata enhances the presentation beautifully.

Ingredients

1 pound boneless, skinless chicken breasts

Zest and juice of 1 lemon

7 tablespoons olive oil

1 teaspoon dried oregano

Kosher salt and freshly ground black pepper

Two 10-ounce packages of cherry tomatoes

2 shallots, sliced thinly

3 garlic cloves, sliced thinly

Two 8-ounce balls of burrata

12 ounces cavatappi pasta

1 cup panko breadcrumbs

2 cups packed arugula

1 cup grated Parmesan cheese

Balsamic vinegar, for drizzling

Directions

1. Preheat your grill to medium heat. In the meantime, mix the chicken with half of the lemon juice, 2 tablespoons of olive oil, oregano, 1 teaspoon of salt, and several grinds of black pepper. Allow to marinate for approximately 10 minutes (don’t exceed this time as the lemon juice can begin to “cook” the chicken).
2. As the chicken marinates, combine the tomatoes, shallots, garlic, 2 tablespoons olive oil, 1 teaspoon salt, and black pepper in a medium bowl. Transfer this mixture to the center of two large overlapping sheets of foil. Place a ball of burrata on top, fold the foil over the ingredients, and seal tightly. Grill for 14 to 16 minutes until the tomatoes have burst and the burrata is melted.
3. Grill the chicken for 7 to 8 minutes on one side until it develops dark grill marks. Flip the chicken and continue cooking for another 7 to 8 minutes or until a digital thermometer reads 165 degrees in the thickest part. Let it rest for 5 minutes before slicing it into 1/2-inch thick pieces.
4. While the burrata and chicken are cooking, bring a large pot of salted water to a boil. Cook the cavatappi until al dente, roughly 7 minutes. Reserve 1/4 cup of the pasta cooking water, drain the rest and set aside.
5. In a separate large skillet, combine the panko, remaining 2 tablespoons of olive oil, salt, and several grinds of black pepper. Over medium-high heat, cook while stirring occasionally for 5 to 6 minutes until the panko turns golden brown. Add the lemon zest and set aside. Toss the arugula with the remaining lemon juice and 1 tablespoon of olive oil.

• Transfer the contents of the foil packet into the drained pasta, mixing until well combined. Fold in the Parmesan, chicken, and reserved pasta water until the cheese has melted. Serve the pasta in a bowl topped with the toasted breadcrumbs, the arugula mixture, and the second burrata ball. Finish with a drizzle of balsamic vinegar and slice into the burrata to release its creamy center.