I am not a cook. I never have been. I can follow a recipe, but I don’t have the ability to taste something and know what ingredient would make it better. There’s no improvising. Thankfully I’ve had friends and family share some of their fabulous recipes with me, but we need more (please email me some of your favorites - I’d be forever grateful). Anyhow, I don’t cook everyday, but I made a goal that after the move I would try to cook more often. So I’m trying a new recipe every week. Last night I tried something new and LOVED it. Since I’m always grateful for a good recipe I thought I’d post it here.
Pasta With Mascarpone, Chicken, Sun-Dried Tomatoes & Spinach
I wish I would have taken a picture of our dinner – it looked way more delicious than the picture above.
Its only drawback is that contains ingredients most of us wouldn’t have just sitting around at home so it takes some planning ahead of time.
Below is my version (click here for original version from Italian Food Forever) – mine is slightly different based on what I have on hand and what I was able to find at the store (The only sun-dried tomatoes I found at the store were in a small package. They go a long way though so I still have enough to make this at least one more time.)
8 Ounces Mascarpone Cheese At Room Temperature
2 T. Lemon Juice
3/4 Teaspoon Black Pepper
2 Chicken Breasts, Cleaned Of Fat And Cut Into 1 Inch Dice (or bit smaller)
1 1/2 Tablespoons Olive Oil
2 Cloves Garlic, Peeled & Minced
Salt & Pepper
1/3 Cup Chopped Sun-Dried Tomatoes
1 (6 Ounce) Bag Baby Spinach
1 (500 Gram) Package Pasta
To Serve:
Grated Parmesan Cheese
Combine the 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. 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 (I added a little water several times to keep moist). Serve immediately, topped with grated cheese.
Let me know if you give it a try and if you have any recommendations – but really, I’m not sure it can get much better.


