Preheat oven to 350 degrees F. Place the chicken breasts in an
ovenproof baking dish. Drizzle the chicken with about 1-2 tbsp of the
olive oil, season with salt & pepper, and bake for approximately 30 - 40
minutes, or until chicken is cooked through.
Bring a large pot of salted water to a boil and prepare the pasta
according to the package directions. Be sure to reserve at least 1 cup
of the pasta water, which will be added to the sauce later.
While the chicken is baking, begin your pasta sauce. First, heat a
large dutch oven or saucepan over medium heat. Drizzle about 2 tbsp. of
olive oil into the pan, along with 1 tbsp of butter. Once pan is hot
and butter is melted, add the onion and mushrooms, and saute for about 5
- 7 minutes. Next, add the garlic and saute for a few minutes more
until the onions and mushrooms are very tender and golden brown. Be
careful not to burn the garlic!
Now, add the Mascarpone cheese to the pan and stir into the other
ingredients until it starts to melt. Next, add 1 cup of the hot, reserved
pasta water and stir until well combined. Let the sauce simmer until it
begins to thicken. The starches in the pasta water will help form a nice,
thick sauce! Taste for seasoning, and add salt and pepper, to taste.
Once the chicken is done, cut it into bite sized pieces while the sauce is
simmering and add it all to the pot. If the sauce becomes too thick, simply
add a little more pasta water. Add the fresh parsley (reserving some for
garnish) and stir well.
Once the sauce is ready, drain the pasta and add it directly into the pot
of sauce. Next, sprinkle the almonds and grated Parmesan cheese over the
pasta. Mix everything together well, coating all the pasta with the yummy
sauce. Finish it off with a garnish of fresh parsley and more sliced
almonds. Serve hot and enjoy!
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