Ingredients

The following ingredients have 4 Servings
  • 1 pound bucatini pasta or other long cut pasta
  • 4 tablespoons olive oil
  • 4 tablespoons butter
  • 1 pound chicken breasts, diced ((about 2 breast ))
  • 2 pints cherry tomatoes
  • 4 cloves garlic (grated or minced)
  • 1 cup dry white wine
  • 1- 1 1/2 cups full-fat milk
  • 1 cup grated parmesan cheese
  • 6 ounces fresh spinach (roughly chopped)
  • 1/2 cup fresh basil (torn or chopped + more for serving)
  • kosher salt + pepper
  • pinch of crushed red pepper flakes
  • zest of 1 lemon
  • 8 ounces buffalo mozzarella or mozzarella (torn)
  • 3-4 slices prosciutto
  • 4 slices thick cut bread (torn)
  • 4 tablespoons butter
  • 1/3 cup pistachios (finely chopped)
  • 1/3 cup fresh chopped herbs (parsley (oregano, basil, dill))

Instruction

  • Bring a large pot of salted water to a boil. Boil the pasta until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.
  • Meanwhile, heat a large skillet over medium high heat. Add 2 tablespoons olive oil and 2 tablespoons butter. Add the chicken and season with salt + pepper. Cook until the chicken is cooked through, about 5-8 minutes. Remove the chicken from the skillet and set aside.
  • To the same skillet, add the remaining olive oil and butter. Add the cherry tomatoes and season with salt and pepper. Cook the tomatoes without stirring for 2 minutes. After 2 minutes toss the tomatoes and cook another minute more or until the tomatoes are blistered. Add 2 cloves garlic and cook another 30 seconds being careful not to burn the garlic. Remove the tomatoes from the skillet to a plate.
  • Set the skillet back over medium heat and add the remaining 2 cloves garlic, cook 30 seconds, then deglaze the pan with wine. Allow the wine to cook until it has reduced by half. Stir in the milk and parmesan, season with salt and pepper.
  • Once the pasta is cooked, added it to the sauce along with the spinach. Cooking until the spinach has wilted, about 3 minutes. Stir back in the chicken and tomatoes. Cook until warmed through, about 3 minutes. If needed, thin the sauce with the reserved pasta cooking water. Remove from the heat and stir in the basil, lemon zest and mozzarella.
  • Divide the pasta among bowls or plates and top each plate with bread crumbs, crushed red pepper and fresh basil. EAT!