Categories: Meals
Ingredients
- 5 tbsp olive oil
- 1/2 cup panko
- 3/4 cup grated Parmesan
- 1 lb chicken breasts, cut into 1/2-inch strips
- 1 1/2 tsp kosher salt, plus for the pasta
- 4 garlic cloves, thinly sliced
- 1/4 tsp red pepper flakes
- 28 oz. can whole peeled tomatoes, crushed by hand
- 1 lb. bucatini
- 1/2 cup fresh basil, thinly sliced, plus leaves for garnish
- 8 oz mini mozzarella balls, drained
Directions
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Heat a small skillet over medium-low heat and add 1 tbsp olive oil. Add the panko and stir to coat in the oil. Cook, tossing, until the panko is crisp and golden, 3 to 4 minutes. Set aside to cool, then stir in 1/4 cup of the Parmesan.
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Season the chicken with 1 tsp salt. Add 2 tbsp olive oil to a large nonstick skillet and heat over medium-high. When the oil is hot, add the chicken and cook, tossing occasionally, until browned, about 3 minutes. Remove to a plate.
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Reduce the heat to medium and add the remaining 2 tbsp oil to the skillet. Add the garlic and cook until it just begins to turn golden, 30 seconds to 1 minute. Sprinkle in the red pepper flakes and add the tomatoes. Add 1 cup water and 1/2 tsp salt. Bring to a simmer and cook until thickened, about 15 minutes.
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Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as directed for al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
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Add the chicken and basil to the tomato sauce and return to a simmer. Add the pasta and cook, tossing to coat, about 1 minute. Add the remaining 1/2 cup Parmesan and toss. Remove from the heat, scatter in the mozzarella and toss, then cover and let sit until the mozzarella begins to melt, about 1 minute. Uncover and toss once more, adding a little of the reserved cooking water if the pasta seems dry. Top each serving with the panko mixture and basil.