This is a fresh, light meal that is great for the warmer times of year.
The sauce is not thick or heavy but coats the pasta for an even flavour.
The choice of herbs here is merely what I have found to work well but
please adjust to your family's tastes! The herbs should be fresh though-
dried herbs will not give the same result. The fresh basil really
brings out the flavours in this dish. UPDATE: In light of a review, I
have tried this dish again and increased the liquid ingredients in the
recipe to provide more sauce. It is important in this recipe to include
the stock cube as there is something in it that thickens the sauce. If
you must leave it out, add an alternative thickening agent.
Directions
- Heat the oil in a skillet and add the
chicken, red onion and garlic. Cook for 10 minutes, stirring frequently,
until the chicken is cooked through.
- Start to cook the pasta according to the
instructions on the packet (if using fresh pasta, wait a while as it
takes less time to cook).
- Pour the white wine into the skillet with
the chicken, bring to the boil and simmer until the liquid is reduced by
about half. Do not reduce it for too long or there will not be enough
sauce.
- Stir in the mascarpone cheese and fresh herbs. Crumble in the half stock cube.
- Heat the sauce through gently for a few minutes but do not boil.
- Drain the pasta and spoon the sauce over it in the pan. Toss to coat the pasta.
- Serve immediately.
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