Pasta with Mascarpone, Chicken, Sun Dried Tomatoes, and Spinach #19

Michael loves Mascarpone cheese and I'm always on the lookout for recipes with Mascarpone. 

The case:

1 Cup Mascarpone Cheese At Room Temperature

Zest & Juice of 1 Lemon

1 Teaspoon Cracked Black Pepper

3 Boneless, Skinless Chicken Thighs, Cleaned Of Fat And Cut Into 1 Inch Dice

1 1/2 Tablespoons Olive Oil

2 Cloves Garlic, Peeled & Minced

Salt & Pepper

1/3 Cup Chopped Sun-Dried Tomatoes

1 (9 Ounce) Bag Baby Spinach 

1 (500 Gram) Package Pasta

To Serve:

Sauteed Garlic Breadcrumbs or

Grated Parmigiano Reggiano/ Pecorino Cheese

Combine the zest, lemon juice, mascarpone, and pepper in a bowl, and whisk to combine. Bring a pasta pot of salted water to boil. While waiting on the water, heat the oil in a skillet, and cook the chicken until it is cooked through and just beginning to brown. Add the garlic and cook another minute or two. Season with salt and pepper. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water. Return the pasta to the pot, and set over medium heat. Stir in the mascarpone and lemon mixture, the chicken, sun-dried tomatoes, and spinach. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water if needed. Serve immediately, topped with grated cheese or sauteed breadcrumbs.

 

The ruling: 
This way okay, but nothing special.  I liked the sauce more than I liked the rest of the ingredients with the sauce.  I won't be making this again.