Lemon Pepper Chicken Pasta with Burrata

Instructions

1. If you’re using chicken breast, pound the chicken into thinner pieces, you can do this by slicing the chicken breast in half then place the sliced chicken breast in a zip lock bag (one by one) and pound them until they’re an even thickness.
2. Place the flour, garlic powder, cumin, smoked paprika and oregano in a shallow bowl. Dredge both sides of the chicken through the flour, pressing to adhere by using your fist to really make the seasoning stick. Place the chicken on a plate. Set aside.
3. To cook the chicken, heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, 3-4 minutes. Transfer to a cutting board, wait about 5 minutes then slice into thin strips.
4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
5. To make the sauce, in the same pan you cooked the chicken in, heat the butter and garlic together over medium-high heat. Cook 2-3 minutes until fragrant. Add the red pepper flakes and lots of freshly cracked black pepper along with the rosemary and thyme. Cook for another 2 minutes then add the lemon zest and juice. Bring the sauce to a gentle simmer and cook 6-9 minutes.
6. Toss in the pasta and cook 3-5 minutes, then remove from the heat.
7. Divide the pasta between plates and top with slices of chicken, more black pepper and place a torn Burrata over the pasta and garnish with basil.