- Servings: 4-6
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
Ingredients:
| 1 cup | Mascarpone Cheese, at room temperature |
| 1 | Lemon, zest and juice |
| 1 tsp | Cracked Black Pepper |
| 3 | Boneless Skinless Chicken Thighs, trimmed and 1" dice |
| 1½ Tbsp | Olive Oil |
| 2 cloves | Garlic, peeled and minced |
| Salt & Pepper, to taste | |
| ⅓ cup | Chopped Sun-dried Tomatoes |
| 1× 9 oz bag | Baby Spinach |
| 1× 500 | Gram Pkg Pasta |
| to | Serve: |
| Sauteed Garlic Breadcrumbs or Grated Parmigiano Reggiano Ot Pecorino Cheese |
Directions:
Combine the zest,
lemon juice, mascarpone and pepper in a bowl, then whisk to combine.
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. Cook the pasta until al dente,
taking it off the heat 1-2 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, chicken, 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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