Pasta With Mascarpone, Chicken, Sun-Dried Tomatoes & Spinach
Yield: Serves 4 - 6
Prep Time: 20 mins
Cook Time: 25 mins
This pasta dish is a complete meal in a bowl!
Ingredients:
1 Cup Mascarpone Cheese At Room TemperatureZest & Juice of 1 Lemon
1 Teaspoon Cracked Black Pepper
3 Boneless, Skinless Chicken Thighs, Cleaned Of Fat And 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 (500 Gram) Package Pasta
To Serve:
Sauteed Garlic Breadcrumbs or
Grated Parmigiano Reggiano/ Pecorino Cheese
Directions:
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, about 6 to 8 minutes .
Add the garlic and cook another minute or two, then season with salt and pepper.
Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it.
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 or sauteed breadcrumbs.
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The addition of a little cream in this dish keeps the sauce creamy and smooth.
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, about 6 to 8 minutes .
Add the garlic and cook another minute or two, then season with salt and pepper.
Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it.
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 or sauteed breadcrumbs.
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Spaghetti Carbonara
Yield: Serves 4 - 6
Prep Time: 10 mins
Cook Time: 20 mins
The addition of a little cream in this dish keeps the sauce creamy and smooth.Ingredients:
4 oz. Pancetta, Chopped
3 Garlic Cloves, Finely Chopped
1/4 Cup White Wine
1/3 Cup Heavy Cream
1 Large Egg
1 Egg Yolk
2/3 Cup Parmesan Cheese, Grated
Salt & Pepper
3 Tablespoons Fresh Parsley, Finely Chopped
1 Pound Spaghetti
3 Garlic Cloves, Finely Chopped
1/4 Cup White Wine
1/3 Cup Heavy Cream
1 Large Egg
1 Egg Yolk
2/3 Cup Parmesan Cheese, Grated
Salt & Pepper
3 Tablespoons Fresh Parsley, Finely Chopped
1 Pound Spaghetti
Directions:
Cook the pancetta and garlic over medium heat until golden.
Add wine to skillet and cook until it has almost evaporated.
Remove from the heat and add the cream.
Cook the pasta until it is al dente.
Whisk together the eggs, parsley and cheese.
Pour the bacon and cream mixture over cooked pasta and mix thoroughly.
Add the egg mixture salt and pepper to taste, mixing well.
Serve, offering additional cheese as desired.
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Add wine to skillet and cook until it has almost evaporated.
Remove from the heat and add the cream.
Cook the pasta until it is al dente.
Whisk together the eggs, parsley and cheese.
Pour the bacon and cream mixture over cooked pasta and mix thoroughly.
Add the egg mixture salt and pepper to taste, mixing well.
Serve, offering additional cheese as desired.
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