One night last week, we had a few ingredients that needed using up – so I googled ‘chicken and mascarpone recipe’ and found this one for chicken fettuccine with mascarpone and marsala sauce. We adapted it from the original recipe (click here to see that) so that it was just enough for two. We didn’t quite have all the original ingredients either, but our adapted version was really delicious! And it hardly took any time at all, so I’m sure we’ll be making this on a weeknight again soon.
Ingredients (serves 2)
2 boneless chicken breasts, each cut into small pieces
Fettuccine for 2 (we actually used tagliatelle – follow the instructions on the packet for serving amounts)
A good slosh of Marsala wine
125g mascarpone cheese
A handful of baby portobello mushrooms, sliced (we had ‘normal’ mushrooms to use up, and these worked fine)
1 medium onion, coarsely chopped
2 garlic cloves, chopped
2 tbsp Dijon mustard
1 handful chives, chopped
A knob of butter
2 tbsp olive oil
Salt and pepper
1. In a large non-stick pan over medium high heat add olive oil and sauté chicken for a few minutes until browned. It is okay if it doesn’t cook all the way through, as it will be finished off in the sauce with pasta later.
2. Whilst the chicken is cooking, place a large pot of salted water on high and bring to a boil. Add the pasta. Once browned, remove chicken to a plate and cover to keep warm.
3. Using the same pan over medium heat add chopped onions, two-pinches of salt and sauté for four minutes. Add the garlic and sauté for two-minutes. Add the butter, mushrooms and sauté for three-to-four-minutes. Increase heat to medium high adding Marsala wine and cook until reduced by half.
4. In a small bowl combine mascarpone and mustard and mix well, then add to pan. Reduce heat to medium and fold until dissolved into a creamy sauce. Add chicken back to sauce and stir to coat chicken with sauce and cook for a few minutes more. Drain the pasta once cooked and then add it to the pan, along with the chives.
5. Serve and enjoy! 🙂