dinner · italian
Pan-Seared Pesto Chicken with Campanelle & Blistered Tomatoes
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Instructions
1
Fill a large pot with 3 quarts water and fine sea salt, cover with a lid, and bring to a rolling boil over high heat.
2
Set a 10-inch skillet over medium-high heat on the front burner to preheat.
3
While the skillet preheats for 2 minutes, pat chicken cutlets dry and season both sides with Italian seasoning, garlic powder, salt, and pepper.
4
Add 1 tbsp olive oil to the hot skillet, tilting the pan until the oil shimmers across the bottom.
5
Carefully place seasoned chicken cutlets into the hot oil and sear undisturbed for 4 to 5 minutes until deeply golden.
6
While chicken sears, halve the cherry tomatoes and finely mince garlic cloves on a clean cutting board.
7
Stir dry campanelle pasta into the rolling boiling water and cook uncovered for 9 minutes until tender yet firm.
8
Flip chicken cutlets with tongs and sear the second side for 3 to 4 minutes until firm and cooked to 165 F.
9
Transfer cooked chicken to a cutting board to rest for 2 minutes, then slice across the grain into strips.
10
Add remaining olive oil, halved cherry tomatoes, and minced garlic to the skillet, sautéing 2 minutes until skins burst.
11
Scoop out 2 tablespoons starchy pasta water, drain campanelle in a colander, and transfer pasta directly into the warm tomato skillet.
12
Add basil pesto, reserved pasta water, and half the parmesan, tossing over low heat for 1 minute until glossy and coated.
13
Divide pesto pasta between two warm bowls, arrange sliced chicken on top, and finish with torn basil, remaining parmesan, and lemon juice.
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