Directions:
- Cook pasta according to package directions, omitting salt and fat; drain.
- Heat a Dutch oven over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; sauté 4 minutes, turning to brown on all sides. Combine 1/4 cup stock and flour. Add flour mixture, 3/4 cup stock, and half-and-half to pan; bring to a boil. Cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.
- Heat a skillet over medium heat; coat with cooking spray. Add onion and garlic; cook 5 minutes. Add thyme and mushrooms; cook 8 minutes. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, vinegar, and mustard; cook 30 seconds. Add pasta and chicken mixture; toss. Sprinkle with 2 tablespoons parsley.
- If you like butternut squash, try Butternut Squash and Chicken Pasta: Prepare Creamy Chicken Pasta through step 2, substituting 8 ounces cavatappi pasta for orecchiette, and omitting flour and half-and-half. Preheat oven to 450°. Combine 4 cups peeled (1-inch) cubed butternut squash, 1 1/2 cups (1-inch-thick) slices shallots, 3 thinly sliced garlic cloves, and 2 (3.5-ounce) packages shiitake mushroom caps, sliced. Drizzle vegetable mixture with 1 tablespoon olive oil; toss. Transfer squash mixture to a small roasting pan; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Bake at 450° for 20 minutes or until vegetables are just tender. Add vegetable mixture to pasta mixture; cook 1 minute or until thoroughly heated. Sprinkle with 1 1/2 tablespoons chopped fresh chives, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Serves 6 (serving size: about 1 1/2 cups) Calories 416; Fat 16.2g (sat 7.1g); Sodium 354mg
- If you like mascarpone, try Chicken Caesar Pasta Salad: Prepare Creamy Chicken Pasta through step 2, substituting 6 ounces farfalle for orecchiette, adding 8 cups torn Swiss chard to pasta during last 2 minutes of cooking, omitting half-and-half, and reducing flour to 1 1/2 tablespoons. Preheat the oven to 450°. Combine 3/4 cup toasted fresh breadcrumbs, 1 1/2 tablespoons chopped fresh parsley, 4 teaspoons minced fresh garlic, 1/2 teaspoon grated lemon rind, and 3 finely chopped drained canned anchovies. Combine 2 cups halved cherry tomatoes, 1 cup thinly sliced shallots, and 1 tablespoon olive oil. Bake at 450° for 15 minutes. Combine the pasta, tomato mixture, and chicken mixture, and cook for 1 minute. Spoon about 1 cup pasta into each of 6 bowls; sprinkle evenly with breadcrumbs. Serves 6 Calories 364; Fat 15.6g (sat 6.9g); Sodium 446mg
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1566.15 Kcal (6557 kJ) | ||
| Calories from fat | 594.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.1g | 102% | |
|---|---|---|---|
| Cholesterol | 353.41mg | 118% | |
| Sodium | 3182.26mg | 133% | |
| Potassium | 2366.43mg | 50% | |
| Total Carbs | 141.1g | 47% | |
| Sugars | 17.86g | 71% | |
| Dietary Fiber | 10.56g | 42% | |
| Protein | 109.75g | 220% | |
| Vitamin C | 33.9mg | 57% | |
| Iron | 6.3mg | 35% | |
| Calcium | 299.7mg | 30% | |
| Amount Per 100 g | |||
| Calories | 109.67 Kcal (459 kJ) | ||
| Calories from fat | 41.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.63g | 102% | |
|---|---|---|---|
| Cholesterol | 24.75mg | 118% | |
| Sodium | 222.83mg | 133% | |
| Potassium | 165.71mg | 50% | |
| Total Carbs | 9.88g | 47% | |
| Sugars | 1.25g | 71% | |
| Dietary Fiber | 0.74g | 42% | |
| Protein | 7.69g | 220% | |
| Vitamin C | 2.4mg | 57% | |
| Iron | 0.4mg | 35% | |
| Calcium | 21mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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