Oh um, hey! How about some comfort carbs for your Monday?!?
How was everyone’s weekend?!? Hope you guys are enjoying summer as much as I am. I will not lie, the last few weeks have been crazy, but I’m really enjoying these warmer long days… and sad to see summer flying by. Asher was over hanging out all day on Saturday, and man, that girl knows how to talk. We actually talked about our upcoming trip to the Wizarding World of Harry Potter. We finally have the dates set!
YESS. I have been pushing this trip off all summer, but we are going to go right before school starts. We are both so excited. We have not booked tickets just yet, but only because we cannot decide on whether we should head to the new Wizarding World in LA or go to the one in Orlando.
SOOO, you guys have to help me!! Has anyone ever been to either? Or even better, have you been to both? If so, you have to tell me all the ins and outs because we are 2 way too excited girls, and planning mode has begun!
First things, first though, LA or Orlando? I kind of want to say LA just cause my brother is there and we would get to see him as well, but then I know the Orlando Park has a bit more to offer, and well, I do LOVE Florida, and I haven’t been there in far too long. Or well, actually I was there a year ago last Easter, but that’s still way too long!
Anyway, what do you think? Let me know!!!
Alright now, can we please talk PASTA!
Um, OK. I am kind of excited about this tomato basil chicken florentine pasta. It’s my kind of summertime comfort food… and yes, there is cheese!!
Where to start? Well, maybe the tomatoes? Pan roasted to perfection with lots of garlic….then tossed in wine!! Ahh huh! Then there’s the pasta, bucatini is one of my favorites, but you can really use any cut you love. I just think bucatini is pretty and I like its thickness! 🙂
Okok, but while I love all the pasta, the tomatoes, and the basil, what makes this pasta really special are those breadcrumbs!! Oh my gosh…more carbs, and I love it. They’re buttery and delicious and full of saltiness, fresh herbs and pistachios. Honestly, put these breadcrumbs on top of any savory food and I will be a very happy girl!
You see? Best pasta ever, right?
Perfect for a quick and easy Monday night dinner? FOR SURE!
Oh, and there is chicken in this dish, but it can easily be omitted to make this a meatless Monday meal, so whatever you prefer!! Just one important thing to note, use really good cherry tomatoes, tons of fresh basil, and don’t skimp on the cheese. I mean, duh.
Wait, I also feel like I should mention that this is kind of a great meal to serve to guests as well. I mean, not only is it beautiful, but come on, it’s creamy, delish, and basically a bowl of heaven. Oh, and one of the best ways to impress guests without breaking too much of a sweat. Or well, you might sweat if your kitchen is as hot as mine. The logs that this barn is made with just seem to hold in the heat. Can’t say I hate it though, I’ll take all the warmth I can get while I can get it!
For real though, pasta + cheese + basil + tomatoes + wine + bread crumbs?!?! SO GOOD.
Alight, so pasta tonight to kick off what is sure to be yet another fun-filled, busy summer week!
What do you guys have planned??
Charred Tomato Basil Chicken Florentine Pasta with Herb Butter Breadcrumbs.
Servings: 6 Servings
Calories Per Serving: 656 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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
Herb Butter Breadcrumbs
- 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)
- 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!
Herb Butter Breadcrumbs
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place the prosciutto slices on the baking sheet. Bake for 8-10 minutes or until crisp. Remove and allow to cool. Once cool, finely chop the prosciutto. To the baking sheet, add the bread, butter and pistachios, tossing well to evenly coat. Place back in the oven and toast the mixture for about 5 minutes or until the bread crumbs are golden. If the bread crumbs seem as though they need more butter, add another 2 tablespoons. Remove from the oven and stir in the prosciutto crumbs. Season lightly with salt, and stir in the herbs.
All I can see in my future is pasta, pasta, pasta. No complaining here!