Crispy Chicken Cutlet Caprese Farfalle

Difficulty Level: Easy

Cook Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. farfalle

• 1 piece chicken milanese or cutlet (cooked or raw)

• 6 tbsp. extra virgin olive oil

• 2 pints cherry tomatoes

• Salt, to taste

• 4 garlic cloves, thinly sliced

• 1/2 cup Parmigiano Reggiano, finely grated

• 4 oz. burrata

• Balsamic glaze, to finish

• Extra virgin olive oil, to finish

• Basil chiffonade, for garnish

• Pasta water, as needed

Directions:

1. Heat 4 tbsp. of olive oil in a large pan over medium heat. Cook the chicken until fully cooked through, about 4–5 minutes per side. If using a precooked cutlet, skip this step.

2. Cut the cooked chicken into bite‑sized cubes and set aside.

3. Bring a large pot of water to a boil.

4. While the water is boiling, add the cherry tomatoes, remaining olive oil and a pinch of salt to a large pan over medium heat.

5. Once the tomatoes begin to soften, add the sliced garlic. Cook until the tomatoes burst and release their juices.

6. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

7. Strain the pasta and transfer to the pan with the tomatoes along with 1/4 cup of pasta water. Toss over medium-high heat until glossy and combined.

8. Remove from heat and stir in the Parmigiano, adding more pasta water as needed, 1/4 cup at a time.

9. Plate and top with torn burrata, fresh basil, balsamic glaze, a drizzle of olive oil and more grated Parmigiano.