Mascarpone Pasta With Chicken And Bacon Recipes

CHICKEN & BACON PASTA

Steps:

• Heat the oil and butter in a medium saucepan over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.

MASCARPONE PASTA WITH CHICKEN, BACON AND SPINACH

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.
• Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes.
• Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly.
• Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.

MASCARPONE PASTA WITH CHICKEN AND BACON RECIPE

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, for about 10 minutes until evenly browned. Drain the bacon slices on paper towels. Crumble bacon when cooled.
• Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil for about 5 minutes until onion is translucent.
• Stir chicken into bacon and onion mixture and season with garlic powder, salt, and black pepper. Cook and stir for about 10 minutes until chicken is no longer pink inside and lightly browned outside.
• Stir sun-dried tomatoes and pesto in a large skillet over medium heat for about 2 minutes until pesto gives off a little oil; stir in spinach and cook until wilted, stirring constantly.
• Mix mascarpone cheese, garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook for about 5 minutes until smooth and bubbling, stirring constantly.
• Stir in ½ cup of Parmesan cheese to mascarpone cheese mixture and cook for 2 to 3 minutes more until cheese has melted. Pour sauce over chicken and bacon mixture.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, for about 12 minutes until cooked through yet firm to the bite; drain.
• Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with Parmesan cheese, or to taste.
• Serve warm and enjoy.