Thursday, September 15, 2011

Pasta With Mascarpone, Chicken, Sun-Dried Tomatoes & Spinach

I came across this recipe at Italian Food Forever. I was very excited to make it. It was my first time cooking with Mascarpone cheese. I was excited to try it and so glad I did. This was easy and fast to make.  My kind of meal! Will post pic later!


1 Cup Mascarpone Cheese At Room Temperature
Zest & Juice of 1 Lemon
1 Teaspoon Black Pepper
3 Boneless, Skinless Chicken Breast Cut into 1 inch dice
1 1/2 Tablespoons Olive Oil
2 Cloves Garlic, Peeled & Minced
Salt & Pepper
1/3 Cup Chopped Sun-Dried Tomatoes
1 (9 Ounce) Bag Baby Spinach 
1 Package Pasta 
Grated Parmigiano Reggiano/ Pecorino Cheese


1. Combine the zest, lemon juice, mascarpone, and pepper in a bowl, and whisk to combine. Bring a pasta pot of salted water to boil. While waiting on the water, heat the oil in a skillet, and cook the chicken until it is cooked through and just beginning to brown. Add the garlic and cook another minute or two. Season with salt and pepper. 

2. Cook the pasta until al dente. Drain, reserving about 1/2 cup of the pasta water. Return the pasta to the pot, and set over medium heat. Stir in the mascarpone and lemon mixture, the chicken, sun-dried tomatoes, and spinach. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water if needed. Serve immediately, topped with grated cheese.

Adapted from Italian Food Forever

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