Chicken Fusilli Col Buco Recipe
Walnut Pesto, Tomato, Burrata, Herb Breadcrumbs
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Ingredients
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Pasta
Walnut Pesto
Chicken
Toppings
Method
Cooking the Pasta
- 1
In a large pot, bring salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and set aside.
Making the Walnut Pesto
- 2
In a food processor, combine walnuts, basil leaves, garlic, and grated Parmesan cheese. Pulse until finely chopped.
- 3
With the processor running, slowly drizzle in the olive oil and lemon juice until the mixture is smooth. Season with salt to taste. Set aside.
Cooking the Chicken
- 4
Season the chicken breasts with olive oil, salt, and black pepper on both sides.
- 5
In a skillet over medium heat, cook the chicken for 6-7 minutes on each side or until cooked through and golden brown. Remove from heat and let rest for a few minutes before slicing.
Preparing the Toppings
- 6
In a small bowl, mix the breadcrumbs with olive oil until well combined. Toast in a dry skillet over medium heat until golden and crispy.
- 7
Halve the cherry tomatoes and set aside. Chop the parsley.
Assembling the Dish
- 8
In a large bowl, combine the cooked fusilli pasta with the walnut pesto and mix until the pasta is well coated.
- 9
Top the pasta with sliced chicken, halved cherry tomatoes, burrata cheese, toasted breadcrumbs, and chopped parsley.
- 10
Serve immediately and enjoy!