Tuscan Seared Herb Chicken & Rustic Tomato Spaghetti Picnic

Super perfect for yummy picnics with this chicken pasta dish. Here is the fun recipe.

• Chicken & Marinade:
  • 2 boneless, skinless chicken breasts (halved horizontally into cutlets)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
• Pasta & Sauce:
  • 8 oz (225g) spaghetti or bucatini
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 cup whole cherry or grape tomatoes
  • 1 can (14 oz / 400g) whole San Marzano peeled tomatoes, crushed by hand
  • 1/2 tsp crushed red pepper flakes (optional)
  • Salt and black pepper to taste
• Garnish & Serving:
  • Fresh basil leaves
  • 1/2 cup freshly grated Parmigiano-Reggiano or Pecorino Romano
  • Rustic focaccia or crusty bread for serving

1. Marinate the Chicken: Rub the chicken cutlets with 2 tablespoons olive oil, minced garlic, rosemary, thyme, salt, and black pepper. Let rest at room temperature for 15 minutes.
2. Sear the Chicken: Heat a heavy skillet or cast-iron pan over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden brown and cooked through (internal temperature of 165°F / 74°C). Transfer to a warm plate and tent with foil.
3. Blister the Tomatoes & Build the Sauce: In the same skillet, reduce heat to medium and add 2 tablespoons olive oil. Add the whole cherry tomatoes and cook for 3–4 minutes until they begin to blister and burst slightly. Add the sliced garlic and red pepper flakes, sautéing for 1 minute until fragrant. Pour in the crushed San Marzano tomatoes, season with salt and pepper, and simmer gently for 12–15 minutes until thickened.
4. Boil the Pasta: Bring a large pot of well-salted water to a rolling boil. Cook the spaghetti until 1 minute shy of al dente. Reserve 1/2 cup of starchy pasta water, then drain.
5. Toss and Emulsify: Add the drained pasta directly into the simmering sauce. Toss vigorously over low heat for 1–2 minutes, adding a splash of reserved pasta water as needed to create a glossy coating.
6. Assemble & Serve: Plate the spaghetti topped with the blistered tomatoes, nestle the seared herb chicken alongside, and finish with a generous sprinkle of Parmigiano-Reggiano and fresh basil. Serve immediately with warm focaccia.
7. Picnic ready!

Super yummy spicy!