Mascarpone Chicken Baby-Spinach Pasta

Sunday, December 2, 2012

  • 1 Cup Mascarpone Cheese At Room Temperature
  • Zest & Juice of 1 Lemon
  • 1 Teaspoon Cracked Black Pepper
  • 3 Boneless, Skinless Chicken Thighs, Cleaned Of Fat And Cut Into 1 Inch Dice
  • 1½ Tablespoons Olive Oil
  • 2 Cloves Garlic, Peeled & Minced
  • Salt & Pepper
  • ⅓ Cup Chopped Sun-Dried Tomatoes
  • 1 (9 Ounce) Bag Baby Spinach
  • 1 (500 Gram) Package Pasta
  • Sauteed Garlic Breadcrumbs or
  • Grated Parmigiano Reggiano/ Pecorino Cheese


  1. Combine the zest, lemon juice, mascarpone and pepper in a bowl, then whisk to combine.
  2. Bring a pasta pot of salted water to a boil. Meanwhile, heat the oil in a skillet and cook the chicken until it is cooked through and just beginning to brown, 6-8 minutes. Add the garlic and cook another minute or two, then season with salt and pepper.
  3. Cook the pasta until al dente, taking it off the heat 1-2 minutes before you would normally remove it. Drain, reserving about ½ cup of the pasta water. Return the pasta to the pot and set over medium heat.
  4. Stir in the mascarpone and lemon mixture, chicken, tomatoes and spinach. Loosen the sauce with about ¼ 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.
  5. Serve immediately, topped with grated cheese or sauteed breadcrumbs.

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