Have been looking at this recipe for a long time but it has so many ingredients, so it has put me off … because I don’t like complicated cooking. But last week my supermarket had a really good deal on Mascarpone cheese, so I thought it was time to take the bull by the horn. The time was right.
The recipe comes original from Allrecipes and it’s a bit complicated in the cooking procedure, so I had to change into Wivi’s more practical style of cooking. Hate to use many pots. Here I use 3 in totally.
It’s a cracking dish and when I made it MY WAY it wasn’t complicated at all. With preparation and cooking, I would say it will take about 45 min in all. So no Quick Fix.
Mascarpone Pasta with Chicken, Bacon, and Spinach – serves 4
6 slices bacon, cut in cubes
2 tablespoons (30 ml) olive oil
200 gr (1 cup) very finely chopped onion
3 pounds skinless, boneless chicken breast halves, cubed
salt and ground black pepper to taste
3 tablespoons (45 ml)drained and chopped sun-dried tomatoes packed in oil – I used fresh cherry tomatoes (250 gr- 1 punnet)
2 tablespoons (30 ml) prepared pesto sauce
200 gr (1/2 pound) fresh baby spinach
225 gr (8 ounces) container Mascarpone cheese
2 cloves garlic, crushed
1 tablespoon (15 m) Dijon mustard, or more to taste
1 lemon, juiced
120 ml (1/2 cup) milk
salt and fresh ground black pepper to taste plus some freshly grated nutmeg.
120 ml (1/2 cup) grated Parmesan cheese
400 gr (16 ounces) package pasta of your liking.
1 tablespoon (15 ml) grated Parmesan cheese, or to taste
I started with the sauce …. just put everything into the pot and stir it smooth; mascarpone, mustard, lemon juice, and milk. Add the grated Parmesan and seasoning to taste. Put to the side.
- Fry the bacon, chicken, onion and crushed garlic until the chicken becomes gold and cooked through. Drain on absorbing paper can be done in advance.
- The recipe contains sun-dried tomatoes, but I’m not a favorite .. so I used halved fresh cherry tomatoes.
- Cook the pasta to instructions in a generous amount of salted water. Stir during cooking.
- Put a small amount of olive oil into a frying pan, add the pesto and the tomatoes and stir for 3 min, then add the baby spinach and stir until it has become wilted (deep green). Seasoning with some freshly grated nutmeg.
- Add the chicken-bacon mix and give it a quick heat up.
- Drain pasta and put it back in the pot, add sauce and the chicken-spinach mix.
Serve in heated bowls with some freshly grounded Parmesan, fresh ground black pepper and chopped basil on top.
It’s a very colorful, rich, smooth, creamy and filling dish, a bit like the Italian men …. fantastic in right portion size. *smile For me is this dish very Italian, but I think the recipe comes from the US.
I was surprised how easy the dish was to make, consider all the ingredients. And it’s very tasty. A new tasty acquaintance that I will keep close contact with.
Some people enjoys a glass wine while cooking … nothing for me, then I will be all over the place, but I always listen to my favorite music for the mood I’m in.
So during the creation of this dish was I listen to famous Italian opera arias and this was one of them. “Largo Al Factotum” from “The Barber of Seville” by Gioachino Rossini, premiere 20 February 1816 at Teatro Argentina in Rome.
“Great cooking favors the prepared hands.”