I know, I know... some cardinal pasta sins are being committed in this recipe. But it tastes so good!
To be honest with you, linguine was just what I had in the cupboard. This recipe would work really well with rigatoni, too. As for the chicken on the pasta... don't hate me until you've tried it.
Spicy Mascarpone Chicken Pasta
Ingredients
400g Diced Chicken Breast
2 Small Shallots, finely diced
Chilli Paste
2tbsp Tomato Puree
150g Mascarpone
200g Pasta - I used Linguine
Parmesan
Fresh Parsley
Salt & pepper
Cook off the chicken breast with a little salt and pepper in a large frying pan. Once the chicken is sealed on all sides add a drizzle of oil and the shallots.
When the chicken is nearly cooked through, add a spoonful of chilli paste – the size of that spoon depends on your spice tolerance!
In the meantime, cook your pasta in a pot of boiling water.
Add the tomato puree and combine everything together.
Pop the mascarpone in the pan with everything, bring it to a boil and then reduce to a simmer, allowing it to thicken to a creamy sauce.
Once the pasta is cooked, strain it but KEEP THE PASTA WATER!
Add the pasta to the pan, plus a spoonful of pasta water (you can add more if necessary). Toss it together to make a silky smooth sauce, coating the pasta and the chicken. Sprinkle with some freshly chopped parsley and grate as much parmesan cheese as you would like.