0 0
Mascarpone Pasta with Chicken, Bacon and Spinach

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Mascarpone Pasta with Chicken, Bacon and Spinach

Features:
    Cuisine:

    Directions

    Share

    Ingredients :

  • 6 slices bacon
  • 2 tablespoons olive oil
  • 1 cup minced onion
  • 3 pounds skinless
  • boneless chicken breast halves
  • cubed
  • ½ teaspoon garlic powder
  • salt and ground black pepper to taste
  • 3 tablespoons drained and chopped sun-dried tomatoes packed in oil
  • 2 tablespoons prepared pesto sauce
  • ½ pound fresh spinach
  • 1 (8 ounce) container mascarpone cheese
  • 2 cloves garlic
  • minced
  • 1 tablespoon Dijon mustard
  • or more to taste
  • 1 lemon
  • juiced
  • ½ cup milk
  • ¼ teaspoon white pepper
  • ½ cup grated Parmesan cheese
  • 1 (16 ounce) package farfalle (bow tie) pasta
  • 1 tablespoon grated Parmesan cheese
  • or to taste
  • Methods :

  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.
  • Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes.
  • Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly.
  • Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture.
  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.
  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Zucchini Yogurt Multigrain Muffins
    next
    Creamy Spinach & Mushroom Risotto
    Featured Image
    previous
    Zucchini Yogurt Multigrain Muffins
    next
    Creamy Spinach & Mushroom Risotto

    Add Your Comment