Creamy Portobello and Mascarpone Pasta
Simple yet elegant, this Creamy Portobello and Mascarpone Pasta makes the perfect quick and easy weeknight dinner.
Ingredients
- 4 tablespoons butter 2oz, 57g
- 1 onion chopped fine
- 3 garlic cloves finely minced
- 12 ounces Portobello mushrooms sliced (340g)
- 8 ounces mascarpone 227g
- 2 cups chicken broth *see note* 446g
- ½ cup freshly grated Parmigiano-Reggiano 1.4oz, 40g
- 1 tablespoon fresh thyme leaves
- salt pepper, crushed red pepper flakes to taste
- 1 pound sliced grilled chicken breasts (454g)
- 1 pound pasta cooked and buttered (454g)
Instructions
- Sauté onion in butter in a large pan until softened.
- Add garlic and sauté 1 minute.
- Add Portobello mushrooms and sauté until tender and golden and the onions are golden brown.
- Add chicken broth and bring to a simmer.
- Turn heat to low and add Mascarpone, stirring to combine until the Mascarpone is thoroughly melted and incorporated into sauce. Don't let boil.
- Add Parmigiano-Reggiano and stir until melted.
- Add thyme and season with salt, pepper, and crushed red pepper flakes to taste.
- Toss cooked, buttered pasta with sauce and top with sliced chicken breast.
- Best served immediately after tossing with sauce.
Notes
- I like to use 2 cups of water with 2 chicken bouillon cubes. The bouillon cubes really bring out the flavor.
- To make a one-pan sauce, instead of grilling chicken breasts, saute chicken breasts in pan then remove before continuing sauce in the same pan.
Nutrition
Calories: 762kcalCarbohydrates: 63gProtein: 34gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 112mgSodium: 1413mgPotassium: 655mgFiber: 4gSugar: 5gVitamin A: 885IUVitamin C: 4mgCalcium: 191mgIron: 2mg
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