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Chicken tomato mascarpone pasta
- Janine Ratcliffe
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Serves 2
Easy
Prep: 10 mins
Cook: 30 mins
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Mascarpone, white wine and cherry tomatoes make a luscious sauce for this summery chicken dish
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Try our chicken tomato mascarpone pasta, then discover chicken and bacon pasta bake, fettuccine alfredo, chorizo pasta bake, halloumi pasta, spinach pasta and cottage cheese spaghetti. We've also got plenty more chicken breast recipes.
Chicken tomato mascarpone pasta recipe
Ingredients
Nutrition
-
olive oil
-
1 large chicken breast
butterflied and bashed out to an even thickness
-
1 onion
peeled and grated
-
1 garlic clove
crushed
-
small glass of white wine
(optional)
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250g ripe cherry tomatoes
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1 tbsp tomato purée
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½ tsp dried oregano
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3 tbsp mascarpone
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200g tortiglioni or other short pasta
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25g finely grated parmesan
plus extra to serve
-
handful of torn basil
Nutrition: per serving
- kcal804
- fat31g
- saturates12g
- carbs77g
- sugars13g
- fibre9g
- protein40g
- salt1.3g
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Method
-
step 1
Heat 2 tbsp of oil in a non-stick frying pan. Season the chicken on both sides, then fry for 3-4 mins on each side or until golden.
-
step 2
Remove the chicken from the pan then add the onion and garlic. Cook for 4-5 mins until the onion has softened then add the wine (if using) and simmer until reduced. Tip in the tomatoes, purée and oregano with a good splash of water, then simmer for 10 mins until the tomatoes have started to break down. Stir in the mascarpone.
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step 3
Meanwhile, cook the pasta until al dente, then drain, reserving a cup of the cooking water.
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step 4
Slice the chicken and return to the pan. Simmer for 2 mins then stir in the pasta, parmesan and basil with a few tablespoons of the cooking water. Spoon into warm bowls and serve with extra parmesan.
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Authors
Janine RatcliffeFood director
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