The Pioneer Woman Tasty Kitchen
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Lemon Chicken Pasta with Brocolli & Marscapone Sauce

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A light creamy sauce over a lemon marinated chicken.

Ingredients

  • ½ pounds Chicken Breast Cut Into Tender Size
  • 1 Tablespoon Olive Oil
  • 1 whole Lemon (1/2 Juice For Marinade,1/2 Juice And Zest For The Pasta)
  • ½ teaspoons Cumin
  • ½ teaspoons Crushed Red Pepper
  • ½ pounds Pasta Of Your Choice
  • 2 cups Brocolli, Chopped
  • 1 cup Brussels Sprouts, Chopped (optional)
  • ½ cups Mascarpone Cheese
  • 1 Tablespoon Heavy Cream
  • 1 Tablespoon Basil-fresh Chopped
  • 2 cloves Crushed Garlic
  • ¼ teaspoons Nutmeg
  • ¼ cups Parmesan Cheese, Freshly Grated
  • ½ cups Pistachios, Chopped

Preparation

1. Start by marinating the chicken with olive oil, lemon juice from half of a lemon, cumin and crushed red pepper. I just threw mine in a Ziploc bag and put it in the refrigerator. While this is marinating, start to boil some salted water for the pasta.
2. Cook the pasta al dente, according to package instructions for al dente. It will continue to cook later when mixed with the sauce. At the last few minutes of cooking, throw in the broccoli and brussels sprouts and allow pasta to finish cooking. Drain pasta and vegetables and reserve about 1/2 cup of the pasta water. Set aside.
3. Heat a sauce pan with a titch of olive oil. Pan fry the chicken with all of the marinade. Wait until it’s brown on one side then flip. Once cooked through, remove from pan. Since you’ve cut them into tender sized pieces, this should take less than 5 minutes per side. Remove the chicken from the pan.
4. Using the same pan with the chicken drippings, add in the mascarpone, cream, basil, garlic, nutmeg and the halved lemon (the lemon juice and zest). Stir until creamy.
5. Slowly add in the pasta, veggies and chicken. Stir on low heat until everything is coated. If too thick, add a little of the reserved pasta water. Sprinkle with fresh Parmesan and pistachios.

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Profile photo of Guy

Guy on 9.8.2013

I plan to make this as printed in the future, but took the chicken part of the recipe made it and then adapted it to a lemon pasta dish I was throwing together. Nothing short of perfection!

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