Pasta with Bacon, Sun-Dried Tomato, and Mascarpone
shared by Jennifer
Details:
-
PT20M
- Prep Time: 20 Minutes PT20M
- Cook Time: 20 Minutes PT40M
- Total Time: 40 Minutes
- Difficulty: Novice
- Serves: 6 people
- Cuisine: American
Cook the pasta in salted, boiling water until al dente. Drain, reserving some of the cooking water to thin the sauce. Toss pasta with butter. Set aside and
Ingredients:
- 1 lb box of cavatappi or other shaped pasta
- 2 tablespoons butter
- 1 lb chicken breasts
- 1½ teaspoons Italian seasoning (or a mix of dried basil, oregano, and marjoram)
- 1 small onion, chopped fine
- 4 garlic cloves, chopped fine
- 2 tablespoons olive oil
- 1½ cups sun-dried tomatoes in oil, drained and finely chopped
- 1 cup chicken broth
- 8oz container mascarpone cheese
- 5 oz bacon, cooked until crisp and finely chopped
- 1 cup Parmigiano-Reggiano cheese
- 1½ cups tightly packed fresh basil leaves
- salt, pepper, and red pepper flakes to taste
Directions:
- Cook the pasta in salted, boiling water until al dente. Drain, reserving some of the cooking water to thin the sauce.
- Toss pasta with butter. Set aside and keep warm.
- Season the chicken breasts with salt and pepper. Grill, pan grill, or sauté in olive oil until done. Sprinkle with ½ teaspoon Italian seasoning. Let rest until ready to serve, then slice.
- Sauté onion and garlic in olive oil over medium heat until softened and golden.
- Add sun-dried tomatoes and 1 teaspoon Italian seasoning. Sauté for 1 minute.
- Add mascarpone, chicken broth, and bacon. Stir until blended and mixture becomes hot and bubbly.
- Stir in parmesan cheese until melted. Turn off heat.
- Stir in basil.
- When ready to serve, combine buttered pasta and sauce adding reserved pasta water to thin the sauce as necessary. Toss in sliced chicken.