March 20, 2022

Mascarpone Pasta

Ok, I know what you're thinking - I just posted a pasta dish. But you know what, I crave carbs like it's the only thing left to eat on earth. I understand that carbs turn into sugar, which turns into fat yada yada - so, eat them with protein to slow down the process and keep you full and hit the treadmill a little harder that night. WORTH IT.
I get together with a few girlfriends of mine that I used to work with at a daycare center way back when. The friendships I made there stuck, and they both now have beautiful children. We trade houses when we get together, cook dinner, bring desserts, and sides, etc. It's awesome getting to see their kids grow and watch my friends change. They are both wonderful mothers - I digress.

I am more than convinced that mascarpone cheese is what dreams are made of - I know it is. This dish was made for me at one of those aforementioned get togethers on FRIDAY and I made it again on MONDAY because I couldn't stop thinking about it. That's how good this is. Oh and did I mention that it's really really easy? Which is just a bonus!

1/2 box of small pasta - I used gemelli, because I think it's cute
1/4 cup of starchy pasta water
1/4 pound of mushrooms
1/3 of a bundle of asparagus spears, sliced into 1 inch thick sections
2 chicken breasts
8 ounce tub of mascarpone cheese
1-2 teaspoons nutmeg
2 tablespoons olive oil
Salt and Pepper
Basil, optional

Cook the pasta in one pot - salt the water more than you usually would. When the pasta is done, reserve 1/4 cup of the cloudy water, drain the pasta and set it aside.

Cut two chicken breasts into 1 inch pieces, cook in 1 tablespoon of olive oil with salt and pepper until cooked through. Set the chicken aside. Then add the cut asparagus to the pan and cook for about 5 minutes in the second tablespoon of olive oil, or until just soft. Then add the mushrooms (which will cook up quicker) and the starchy pasta water. When the mushrooms are cooked add in the mascarpone cheese and let it melt into all the goodness on medium low heat. Add in the pasta and the nutmeg. Plate once the pasta is fully coated. Garnish with fresh cracked pepper and basil.

Enjoy! (And thank you ROXIE!!)


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