- 6 slices bacon
- 2 tablespoons olive oil
- 1 cup minced onion
- 3 pounds skinless, boneless chicken breast halves, cubed
- 1/2 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
- 1/2 pound fresh spinach
- 1 (8 ounce) container mascarpone cheese
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard, or more to taste
- 1 lemon, juiced
- 1/2 cup milk
- 1/4 teaspoon white pepper
- 1/2 cup grated Parmesan cheese
- 1 (16 ounce) package farfalle (bow tie) pasta
- 1 tablespoon grated Parmesan cheese, or to taste
- 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.
05/22/2018
recipepes.com
Mascarpone Pasta with Chicken, Bacon and Spinach, recipe
PT15M
PT1H
5
455 calories
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