The recipes of garlicky bucatini with blistered tomatoes and spicy chicken is a pasta lover's dream. This pack is full of light and delicious flavor! Garlic Bucatini with Blistered Tomatoes and Spicy Chicken There's one thing I absolutely can't get enough of and that is pasta. I don't want to live in a world where that doesn't exist. Any season of the year, any day of the week... the dough never gets old. What I like most about dough is that it's a blackboard where you can put whatever your creative mind tells you. Since we've officially entered the summer solstice, I've been doing my best to add fresh, spicy flavors to my noodles. This pasta dish celebrates those flavors. There really is no sauce, the "sauce" is melted butter, garlic, crushed red pepper and basil. Yes, it's that simple. The freshness comes from the bright cherry tomatoes and the spicy chicken gives you the flavor you need. This garlic bucatini is a must as the tomatoes are starting to come into season. This is the best way to celebrate them! Make this recipe this summer. You will do this again and again! 
Elements
- 1 kilo of boneless, skinless chicken breast
- 2 tbsp Cajun Seasoning
- Salt and black pepper
- 1 pound of bucatini or similar dough
- 1 1/2 cups cherry tomatoes, halved
- olive oil
- 1/2 cup unsalted butter
- 8 cloves of garlic, finely chopped
- 1 tablespoon of chopped basil
- 1 teaspoon of chopped red pepper
- Grated Parmesan cheese for topping
- 1 teaspoon of fresh parsley for topping
instructions Preheat oven to 400°F and line a large baking sheet with aluminum foil. Place the chicken on top and sprinkle with the Cajun seasoning. Bake the chicken for 35-40 minutes or until cooked through. Remove from heat and cut. While the chicken is cooking, prepare the rest of the ingredients. Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, about 8-10 minutes. Drain, reserving about 1/2 cup of pasta water. 
While the bucatini is boiling, add a tablespoon of olive oil to a large skillet over medium-low heat. Add the tomatoes and add salt and black pepper. Cook until the tomatoes blister and are slightly hot. Remove from heat and place the tomatoes in a bowl. To cover. Set the pan temperature to medium. Add the butter to the pan and melt. Add the garlic, basil and chopped red pepper. Cook for two minutes and remove from heat. Banmak spice and black pepper. Transfer the pasta to the pan with the butter along with 1/4 cup of the pasta water. Add more water if needed. Add the chicken and tomatoes. Shoot to match. Season it. Serve the pasta with cheese and fresh parsley. Enjoying! You can also see this chicken with capers in bucatini from the test kitchen In this Italian-style dish, two aromatic garlic capers and brine – cooked briefly to enhance their flavor – make a simple and irresistible topping for our fried chicken and bucatini pasta. 
Materials needed for this job
- 4 boneless, skinless chicken breasts
- 1 kilo of bucatini pasta
- ½ pound cocktail tomatoes
- Zucchini 2 pcs
- 2 cloves of garlic
- ¼ cup grated Parmesan cheese
- 1 tablespoon of capers
- 4 tablespoons of butter
- 1 tablespoon of Crema Bel Paese cheese
- 1 tablespoon of Italian seasoning (whole dry basil, sage, oregano, savory, rosemary, thyme and marjoram)
How to make sure the pasta is al dente? There is nothing better than pasta cooked al dente. But how do you know it's done? There are different ways to test the doneness of pasta during cooking. Some common wisdom says to throw a piece of string at the wall. If it sticks, that's it. As we tried this method, we found that the best way to test the dough was, surprisingly, to taste it. In Italian, "al dente" means "to the tooth," which means it's still a little firm to the bite. While the pasta is cooking, periodically (and carefully) taste a piece of it. If it is still too hard, let it cook a little longer. In some of our recipes, we specify to remove the pasta from the pan when it is "slightly al dente". This is because the pasta is cooked in the sauce later. Removing the pasta from the water just before it is al dente will prevent the finished product from being overcooked. 
1 Prepare the ingredients: Heat a large pot of salted water to a boil over high heat. Wash and dry fresh produce. Oven: Cut zucchini in half lengthwise, then cut crosswise into 1/4-inch pieces. Grill: Preheat your grill to maintain a temperature of 450-500 degrees Fahrenheit. Grease the grill grates. Cut the zucchini lengthwise. Finely chop the capers. If necessary, peel the garlic; Roughly chop a quarter of the tomato; Put in a bowl and season with salt and pepper. Cook the pasta: Add the pasta to the pot of boiling water; Bake for 8 to 10 minutes or until al dente (still slightly firm). Extinguish the fire. Reserve 1/2 cup of pasta cooking water, drain well. Return to the pan 3 Cook the chicken: Stove: Dry the chicken with a paper towel. Season both sides with salt and pepper. In a large skillet (non-stick if you have one), heat some olive oil over medium-high heat until hot. Add seasoned chicken; Cook for 6 to 7 minutes per side or until golden brown and cooked through. Place the browned (or lovely) pieces in the pan, transfer to a cutting board, and cover with aluminum foil to keep warm. 
Grill: Dry the chicken with a paper towel. Add salt and pepper and sprinkle oil on both sides. Grill seasoned chicken for 7-8 minutes per side or until browned and cooked through. Transfer to a cutting board and cover with aluminum foil to keep warm. 4 Cook the zucchini: Stove: Add a drop of oil to the reserved pan and heat over medium-high heat until hot. Add the sliced zucchini in an even layer. Cook, stirring, for 3 to 4 minutes or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes or until slightly softened. Transfer to a plate. Clean the pan. Grill: Put the zucchini, which is divided into four parts, in a bowl. sprinkle with olive oil and season with salt and pepper; Turn into a coat. Grill for 3 to 5 minutes per side or until lightly charred and tender. Transfer to a cutting board. Cut crosswise into 1/4-inch pieces. 5 Make the caper topping: In the same pan (or a medium non-stick pan), heat some olive oil over medium-high heat until hot. Add capers and chopped garlic. Season with salt and pepper. Cook, stirring constantly, for 30 seconds to 1 minute or until tender. Extinguish the fire. 6 Finish your dish and serve: In the pan, add the cooked pasta, cooked zucchini, Italian seasoning, butter, bell pepper cheese, seasoned tomatoes and half of the reserved pasta cooking water. Cook over medium-high heat, stirring vigorously, for 1 to 2 minutes or until batter is coated. If the dough seems dry, gradually add the remaining cooking water until you reach the desired consistency. Turn off the heat and add salt and pepper to taste. Cut the cooked chicken crosswise. Serve the finished pasta with sliced chicken, capers and Parmesan cheese. Appreciation!