There Is Nothing Wrong With A Good Carb Or Two…

Or three or four or five!  LOL   A good plate (or massive gimungo bowl) of pasta every now and then is not a bad thing.  You will not gain a million pounds and it’s comfort food at its finest.   Tonight I’m sauteing up some chicken and broccoli and tossing it with some fresh pappardelle pasta that I bought at the local farmers market.   For you TC locals, if you have yet to try Spaghetti Jim’s pastas, you’re totally missing out.  I am making a lemon mascarpone garlic butter sauce.  Now it’s ok to admit you drooled a tad.  ; ) 

This recipe is super simple and you could serve this sauce with any pasta you like.   You can also just toss the sauce with pasta and serve it as a side and cook a different main dish.  The other night I tossed this sauce with spaetzle and served an apple marsala pork tenderloin (another recipe for another day) with it.  

Now that I have you good and hungry, I give you my recipe. 

Lemon Mascarpone Garlic Butter Sauce (With Sauteed Chicken and Broccoli)

Juice of 1 lemon

2-3 cloves of crushed garlic (if you are a garlic lover like me, feel free to add a clove or two more)

3 TBSPN mascarpone cheese

2 TBSPN butter

1/4 TSPN ground mustard

Sea Salt (to taste)

Crushed red pepper flake (to taste)

3 boneless, skinless chicken breasts, sliced

1 head of broccoli, chopped into florets

Fresh Grated Parm (as much or as little as you want)

White Truffle Oil (optional, just a drizzle or two at the end)

12 oz Spaghetti Jim’s fresh pappardelle

2 TBSPN olive oil

In a measuring cup, mix together the fresh squeezed lemon juice, the crushed garlic, mascarpone, ground mustard, crushed red pepper flake, and sea salt.  Set aside.

Season the chicken with granulated garlic, a little bit of sea salt, and hot shot (the crushed red and black pepper mix that I am always using).  Toss in a TBSPN or two of flour (totally optional) and saute chicken in 2 TBSPN olive oil until cooked through and golden brown.  

Drop your pasta a few minutes before the chicken is done.  Fresh pasta only takes a few minutes and because of this, I par cooked the broccoli with the pasta.  If you are using dried pasta, drop the broccoli in about two minutes before the pasta is done.   You want to cook the pasta al dente (or slightly under) because you are going to continue to cook the pasta in the sauce for a few minutes.  On a side note, depending on what pasta I am using, I sometimes will cook it in chicken stock for added flavor and when I am making a sauce like this, I add a little of the stock in.  Tonight, because I used fresh pasta, I stuck with plain old salted water and it works just fine. 

Put a half a ladle or an entire ladle of pasta water in the chicken and toss in the pasta and broccoli.  Pour in the sauce and add the butter.  Let cook for a couple of minutes.  

Serve with fresh grated parm (or if you run out of it and don’t realize it like I did, use the stuff in the green can and don’t tell anyone, lol) and a drizzle of truffle oil.

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