Directions

1. Preheat oven to 400F.

2. Make the pesto by combining the fresh basil leaves, garlic cloves, toasted pinenuts, pepper, parmesan cheese and 2 tbsp of water in a food processor or blender. While it’s running, drizzle in extra virgin olive oil. If it’s too thick, you can add another tbsp of water to loosen it. Set it aside until ready to use. If making it ahead, cover it with plastic wrap and press it to touch the top of the pesto to limit air exposure.

3. On a rimmed baking sheet, drizzle chicken breasts with extra virgin olive oil and season with salt, pepper, garlic powder and cook in 400F degree oven for about 13-15 mins, until cooked through, depending upon the size.  Let cook, slice in half horizontally and then into bite sized pieces.  Set back on the baking sheet in the juices until ready to add to the pasta

4. In a NanoBond 14" Chefs Pan, heat to medium low heat for a minute and add extra virgin olive oil. Add diced shallots, garlic, cherry tomatoes, salt & pepper.  Cook for 12- 15 minutes until tomatoes are tender. Press to break them with a fork or a potato masher and then stir to combine with the other ingredients in the pan.

5. In the meantime, bring a large pot of water to a boil, add salt. Add pasta and cook to specified cooking time.

6. When pasta is done, use tongs or a slotted spoon to transfer the pasta into the pan with the tomato mixture, add a ladle of pasta water and use tongs to lift and mix to combine.

7. Add chicken and mix in. Add pesto and combine it all together and turn the heat off. Taste and adjust seasoning, adding salt and pepper if needed.

8. Take a ball of fresh burrata cheese and break it or cut it into about 8 pieces.  Spread them around the pasta and stir in, the heat will melt the cheese. Top with fresh julienned basil and grated parmesan cheese and serve.