Takes: about an hour (minus marinating time); Feeds: 4
Step 1: Ingredients to Marinate your Chicken for 4hr or up to over night:
- 2 chicken breasts, pounded
- 1/2 cup dill pickle juice
- 1 tbsp salt
- 1 tbsp sweet paprika
- 1 tbsp garlic powder
- A good glug of olive oil
Mix all ingredients together in a bowl, cover and refrigerate until ready to use. **See step 3 if you want to make your pesto now.
Step 2: Ingredients and Method for Roasted Tomato Sauce:
- 10oz package sweet yellow tomatoes, halved (or what you like that’s in season)
- 4 cloves garlic, smashed
- 3 sprigs tarragon
- 2 tbsp salted butter
- Olive oil and salt
Oven to 400F.
Mix together the tomatoes, garlic and a hefty bit of salt in an oven safe casserole dish.
Pour enough olive oil on to almost cover all the tomatoes and roast uncovered for 25-30 min. While this is cooking start on your pesto…See step 2.
Remove and add butter. Once cooled, blitz in a food processor to your desired texture. Taste and adjust salt. Set aside.
Step 3: Ingredients and Method for Pesto (this can be made ahead of time too – like when you marinate the chicken):
- 1 handful basil stems and leaves
- 2 sprigs tarragon
- 2 tbsp sliced almonds
- 1 tbsp fresh parmesan, shredded
- 1 tsp garlic powder
- Juice of half a lime
- Olive oil, salt and pepper
Put everything (except salt and pepper) in a small food processor and blend with about 1/3 cup olive oil (you might need more or less depending on your taste).
Add in salt and pepper to your taste and blend again.
Refrigerate for now.
Step 4: Ingredients and Method for Chicken, Bacon Artichoke Ziti
- 1 box ziti pasta
- 2 marinated chicken breasts
- 7-8 slices cooked bacon, chopped
- 1 can whole artichoke hearts, quartered
- 10 oz crème fraîche
- 2 burrata balls
- 2 tbsp salted butter
- Olive oil, garnishing salt, pepper, tarragon and basil for garnish
K. Here we go.
Fire up the grill to medium high heat and cook your chicken ~ if pounded thinly these should only take about 4-5 min per side. Allow to rest and then slice.
Meanwhile, cook the pasta according to box directions and reserve about 1/2 cup of the water. Drain.
Add pasta back into the hot pot and mix in the butter, crème fraîche and roasted tomato sauce. Add in some of the pasta water if needed.
Slowly stir in artichokes as to not break them too much.
Plate the pasta. Top with chicken and crispy bacon.
Tear and nestle in the burrata and drizzle with pesto.
Garnish with a little more olive oil, flaked salt, pepper and fresh herbs.
So you like pasta? Me too, check it out:
- Stout Soaked Gnocchi with Tuscan Chicken
- Truffle Mac and Cheese with Mascarpone and Roasted Garlic
- Carbonara with Meyer Lemon and Pancetta
- Tagliatelle with Sun Dried Tomato Pesto, Hazelnuts and Burrata
- Humboldt Fog and Pear Risotto with Chardonnay
