Chickenwithfreshherbmascarpone Recipes

MASCARPONE PASTA WITH CHICKEN, BACON AND SPINACH

Steps:

• 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.

CHICKEN WITH FRESH HERB MASCARPONE

Steps:

• Preheat oven to 160C (fan forced) 180C (conventional).
• Place leeks into the base of a large oven dish and add stock and seasonings and set aside.
• Mix together mascarpone and herbs.
• Lift up the skin of chicken and put a layer of herbed cheese underneath and then pull the skin back and smooth down.
• Place them on top of leeks and brush with melted butter.
• Cook in the oven for about 30 to 40 minutes, adding more stock if required (check after first 20 minutes and every ten there after).