Name: Burrata pasta with roasted tomatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 48 g burrata cheese, at room temperature; 1/3 cup canned cannellini beans, drained and rinsed; 3/4 cup cherry tomatoes; 2.5 oz roasted chicken breast meat, shredded; 2 cloves garlic, thinly sliced; 1 tsp extra virgin olive oil; 1 1/2 tsp salt; 1/4 tsp black pepper; 1.5 oz dry pasta; 3 tbsp fresh basil, torn; 3/4 tsp balsamic vinegar; 3 1/2 cups water

Nutrition

Per serving

584 calories

Protein: 38g; 26% of calories
Carbs: 57g; 39% of calories
Fat: 22g; 35% of calories

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F. On a half-sheet pan, toss the cherry tomatoes, cannellini beans, and sliced garlic with the olive oil, black pepper, and one third of the salt. Roast until the tomatoes have burst and are starting to brown, about 15 minutes.
Bring the water to a boil in a large pot. Add another third of the salt and the pasta. Cook according to package instructions until al dente. Reserve a quarter cup of the starchy cooking water, then drain the pasta. Return the pasta to the pot.
Add the roasted tomato and bean mixture, the shredded chicken, and the balsamic vinegar to the pot with the pasta. Pour in the reserved pasta water and toss over low heat until a light sauce forms and the chicken is warmed through. Transfer to a shallow bowl. Done when chicken is hot, 165°F.
Place the burrata cheese in the center of the pasta. Season the cheese with the remaining salt and top the whole dish with torn basil.

Nutrition

Ingredients

Instructions

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