Chicken with Mustard Mascarpone Sauce
- 115 g fettucine (4 oz)
- 1/2 lb chopped chicken breast (boneless, skinless)
- 1 T olive oil
- 2 t butter (10g)
- 1/4 c chopped onion (40g)
- 8 chopped mushrooms (about 150g)
- 1 T minced garlic (9g)
- 1/3 c chicken broth (80mL)
- 80 g mascarpone cheese
- 1 T whole grain mustard (or Dijon)
- 1/2 t salt
- 1/2 t freshly ground pepper
- milk (or cream, as needed to thin sauce (around 1/2 cup milk))
- 2 t chopped flat parsley (fresh)
- 1 T butter (14g)
- parsley sprigs (to garnish)
- grated parmesan (for serving)
1. Bring a large pot of salted water to a boil (for the pasta); lower the heat and keep it boiling. Measure out the pasta; set aside.
2. Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook until cooked through, about 5-7 minutes per side. Remove the chicken to a plate.
3a. In the same skillet, melt 2 tsp butter over medium-high heat.
3b. Add the onion and saute until tender, about 2 minutes.
3c. Add the mushrooms and saute until the mushrooms are tender and the juices almost evaporate, about 6 minutes.
3d. Then add the garlic and continue cooking about 30 seconds more (be careful not to burn it).
3e. Add the broth and simmer until it is reduced by half, about 2 minutes.
4a. Start cooking the pasta; cook about 5-8 minutes, until al dente. Stir it occasionally.
3f. While the pasta cooks, once the broth is reduced in the skillet, stir in the mascarpone, mustard, salt, and pepper. Thin with milk or cream as needed until you have a sauce of a consistency you want.
3g. Add the chicken back to the pan.
3h. Stir in the chopped parsley. Season the sauce to taste, with salt and pepper.
4b. Once the pasta is done, drain it.
4c. Toss it with 1 tablespoon of butter and season with salt and pepper.
4d. Toss the pasta with the sauce.
4e. Garnish with parsley sprigs and parmesan; serve.
SJ Note 16 July 2010: This was good! Next time try whole-grain mustard instead of the Dijon mustard. Did need a fair amount of salt and pepper.
SJ Note 1 Feb 2014: Kind of odd, but good. Did have the whole grain mustard this time, and it works well. The sauce was entirely too gloppy with just the mascarpone, so I added milk to thin it. Might've used cream if I'd had some. Used already-cooked turkey this time - skipped step 2 & added at step 8; worked well. Have rewritten recipe slightly.
SJ Note Aug 2017: Still tasty, but hard to follow the recipe. Have tweaked it, will see if it helps.