The other components were already in my possession, and I was seeking for a fresh method to use mascarpone cheese. It came out to be quite tasty and attractive to serve! I’m eager to provide it to visitors.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 slices bacon
- 2 tablespoons olive oil
- 1 cup minced onion
- 3 pounds skinless, boneless chicken breast halves, cubed
- ½ teaspoon garlic powder
- salt and ground black pepper to taste
- 3 tablespoons drained and chopped sun-dried tomatoes packed in oil
- 2 tablespoons prepared pesto sauce
- ½ pound fresh spinach
- 1 (8 ounce) container mascarpone cheese
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard, or more to taste
- 1 lemon, juiced
- ½ cup milk
- ¼ teaspoon white pepper
- ½ cup grated Parmesan cheese
- 1 (16 ounce) package farfalle (bow tie) pasta
- 1 tablespoon grated Parmesan cheese, or to taste
Instructions
- 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.
Nutrition Facts
| Calories | 637 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 138 mg |
| Dietary Fiber | 3 g |
| Protein | 50 g |
| Saturated Fat | 11 g |
| Sodium | 448 mg |
| Sugars | 4 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I really liked this. I made it as written except for the sun dried tomatoes which I don’t like. My husband thought the pesto was a little too strong so I might use a little less next time.
My family and friends love this dish!
I made this for dinner last night. It was delicious! I used fresh white mushrooms. I removed and discarded the stems and sliced the buttons. I know from experience to be careful with the scallops – cook them too long and they will get tough. I will make this recipe again.
Delicious!
This was an amazingly delicious meal! Change nothing!!!
Good and the rest of the family agreed! I fried the chicken pieces in the bacon grease… made the sauce in the pasta pan. I can make clean up easy! Husband asked me to remember this one!
This recipe is just delicious, as is. The two things I would add is that maybe 12 oz of pasta instead of 16, and the directions are a little more complicated than they need to be. It all ends up in the same pot. But a wonderful, wonderful meal.
This was excellent. I believe it was my first time cooking with mascarpone, which seems wonderfully versatile. The sauce tasted of a lemon-cream sauce but wasn’t too heavy at all. The bits of sun dried tomato and bacon provided unexpected bursts of flavor. I used all the ingredients called for but the amounts of some differed slightly. Used 8 slices of bacon as I had that many on hand, and just slightly over two pounds of chicken (thighs), which was plenty. I cooked the onion in just a bit of bacon grease rather than olive oil.
So good and not complicated. Used 3 pans.. one had chicken, bacon, and onion, one cooked pasta, and the third had everything else in it. Very flavorful and rich, just tons of ingredients.
I added some milk to loosen up the sauce. Loved all the flavours!
Definitely a top 5 recipe and good for company. One of those recipes with lots of different flavors that blend together so well.
I used cream cheese instead of marscapone and diced tomatoes with chilies. Also Added the bacon on top at the end to get those crunchy bites.! My girlfriend loved it! Great recipe.
Good recipe…. with lot’s of latitude to make changes to suit your own tastes. I used linguini and omitted the basil pesto and let the sun dried tomato’s shine through. We liked this very much even the picky teenage grandchildren went back for seconds. I particularly liked the lemon with the mascarpone. I have never seen so many comments on how many pots and pans were used. I can suggest two things I have learned in my 75 years; Buy good pans so you will never have food stuck to hot spots and secondly, when you’re finished with a pan immediately put it in the sink and fill with water. I think best of all however is that my husband is no stranger in the kitchen he pitches in right behind me and washes up as I go along! 🙂
A great dish to make!! The only draw back is the number of pans to use in making the dish but in the end well worth it!
Too good. I didnt use any olive oil i just cooked the onions down in the bacon grease.
Did not make any changes, a bit of work, but would consider making it again. I just wanted to know if this dish can be frozen.
This was delicious. The only changes I made where once the chicken was cooked i deglazed the pan with a little white wine because my marscapone sauce wasn’t quite ready and I didn’t want the chicken to dry out. I used whole wheat penne pasta because that’s what I had on hand and I mixed the spinach mixture with the chicken so my girls wouldn’t pick the spinach out ??. I also added a bit more seasoning to accommodate the taste buds if my cajun family.
Delicious! Our whole family raved about it. It was a bit complicated with so many steps and pans, etc. You might need a sou-chef like I have-a great hubby!
Delicious! Definitely will be making it again. I am not sure why reviewers complained about all the pots and pans. I used one pot and one pan, just rinse or wipe the used one. I fed a family of 4 including 2 teenage boys and still have leftovers. I even cut back on the pasta some. I did not put in the spinach because I am the only one in the house who likes it but other than that I didn’t change anything and this is fabulous. Very rich, a little goes a long way.
Tasty but rich. Very filling and I wish I’d even used more spinach than I did.
Excellent dish