Chicken Pasta With Mascarpone Cream Sauce

By Chez_Alexander

Ingredients

• 9 oz uncooked orechiette pasta
• 12 oz skinless, boneless chicken breasts, cut into bite-sized pieces
• Kosher salt
• Black pepper
• 2 TBS butter, divided (1 TBS / 1 TBS)
• 1 cup chicken stock, divided (1/4 cup / 3/4 cup)
• 2 TBS flour
• 1/2 cup cream
• 1/3 cup mascarpone cheese
• 1/4 cup chopped fresh parsley, divided (2 TBS / 2 TBS)
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 tsp chopped fresh thyme
• 8 oz chopped mushroom blend
• 3 TBS red wine vinegar
• 1/2 tsp Dijon mustard

Details

Servings 3
Preparation time 30mins
Cooking time 60mins
Adapted from myrecipes.com

Preparation

Step 1

1. Cook pasta according to package directions; drain

2. Melt 1 TBS butter in a Dutch oven over medium-high heat. Add chicken to pan; sauté 4 minutes, turning to brown on all sides.

3. Combine 1/4 cup stock and flour. Add flour mixture, 3/4 cup stock, and cream to pan; bring to a boil. Cook 2 minutes. Remove from heat; stir in salt, pepper, mascarpone, and 2 TBS parsley.

4. Heat 1 TBS butter in a skillet over medium heat. Add onion and garlic; cook 5 minutes. Add thyme and mushrooms; cook 8 minutes. Stir in salt, pepper, vinegar, and mustard; cook 30 seconds. Add chicken mixture and pasta; toss. Sprinkle with 2 TBS parsley.

Makes 3 servings. Each serving = 21 Weight Watchers points.