Kolgrillad tomat och basilikakyckling Florentine pasta

👩‍🍳 Gör så här

1. 1
   To make the breadcrumbs. Preheat the oven to 400° F. Line a baking sheet with parchment paper.
2. 2
   Arrange the butter, bread, and prosciutto on a baking sheet. Bake 10-15 minutes until the bread is toasted and the prosciutto is cripsy. Add everything to a food processor. Add the pistachios and herbs. Season with salt. Pulse into fine crumbs. Alternatively, you can crumble the mix with your hands.
3. 3
   To make the pasta. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.
4. 4
   Meanwhile, combine the olive oil, chicken, salt, and pepper in a large skillet. Set over medium heat and cook for 5 minutes, until the chicken is cooked through. Remove the chicken from the skillet and set aside.
5. 5
   To the same skillet, add 3 tablespoons of butter and the tomatoes. Cook for 2 minutes, then stir and cook another 2 minutes, until the tomatoes are blistered. Season with salt and pepper. Remove the tomatoes from the skillet.
6. 6
   Add 3 tablespoons butter and the garlic, cook for 1 minute, until the butter is browning. Add the wine, simmer 1 minute, then add the milk, parmesan, and spinach, stirring until melted and creamy. Add the pasta and chicken. Season with salt, pepper, and chili flakes.
7. 7
   Mix in the mozzarella, tomatoes, and basil. Remove from the heat. Divide the pasta among plates and top each plate with breadcrumbs and fresh basil.