1 (16-ounce) can fat-free, less-sodium chicken broth
1 tablespoon chopped fresh thyme
1 teaspoon tomato paste
1/2 teaspoon crushed red pepper
1/2 cup (2 ounces) mascarpone cheese
1 pound haricots verts or tiny green beans, trimmed
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 cups hot cooked pappardelle (about 6 ounces uncooked pasta)
1/2 cup (2 ounces) grated Asiago cheese
Thyme sprigs (optional)
How to Make It
To prepare marinated chicken, combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove chicken from bag, reserving marinade.
Heat a large nonstick skillet over low heat. Add pancetta; cook 5 minutes. Remove from pan; set aside. Increase heat to medium; add 12 peeled garlic cloves and 12 peeled shallots to pan. Sauté 15 minutes or until lightly browned, and add to pancetta. Set aside. Add vinegar to pan; cook 5 minutes, stirring frequently to deglaze pan. Add reserved marinade, and bring to a boil. Add chicken pieces, breast sides down. Stir in pancetta mixture, broth, 1 tablespoon thyme, tomato paste, and red pepper. Cover, reduce heat, and simmer 20 minutes or until the chicken breast is tender. Remove chicken breast from pan. Cook drumsticks and thighs an additional 10 minutes. Remove the chicken from pan. Cook sauce, uncovered, until slightly thick, about 10 minutes. Add mascarpone, stirring with a whisk until smooth. Remove from heat.
Steam haricots verts, covered, 3 minutes or until tender. Toss with parsley, salt, and 1/8 teaspoon black pepper.
Combine pasta and Asiago, and toss gently. Serve chicken over pasta mixture, and top with mascarpone sauce. Serve with haricots verts. Garnish with thyme sprigs, if desired.
This recipe really is that good. Instead of the noodles, I opted to serve with Roasted Cauliflower with Fresh Herbs - CL Nov 2005 (added Asiago to these) and roasted baby carrots. We also split a whole recipe into six servings instead of four. The only change I would consider in the future is to use a mixture of boneless chicken thighs and breasts instead of bone-in.
Another restaurant quality meal says DH. Thank you, Cooking Light! I had to sub bacon for pancetta and ketchup for the tomato paste. I also broiled the chicken (2 boneless, skinless breasts, and 4 bone-in, skinless thighs) to get that pretty roasted look. Time consuming for a weeknight, but definitely would serve to guests. De-lish. Make it and impress your loved ones. :-)
This dish is outstanding!! I have served it on many occasions and everyone always loves it. I use boneless skinless chicken breast cut in chunks because that is easier for people to eat then picking off the bone, and also usually serve over Yukon gold potatoes (boiled and smashed up) because they soak up the sauce better than the pasta. The sauce for this is so good I often double up on the sauce ingredients so everyone can have plenty. Even though this contains a lot of mustard, it does not really taste mustard-y, I don't even like mustard, but I still love this chicken.
Loved it! My picky boys gobbled it down. I chose to brown the chicken first before adding the broth. I made the mistake of doubling the pancetta. Too salty that way. Next time I will follow directions exactly. I wouldn't hesitate to make this for company.
This is truely a 5 star recipe. I followed the recipe exactly and it was fantastic. A whole meal in one recipe. As for the comment about 689 calories - it's is for the whole meal!! Other than a little mascarpone and pancetta, whats unhealthy?
I thought this recipe tasted like something you could certainly find on the menu at the Olive Garden. Very tasty. One thing I would change for the next time: only use boneless chicken breasts. I did it the first time with breasts and thighs and it was annoying to pick off the meat from the thighs. The breasts also dried out a bit more which I think could have been avoided if the cooking time was all the same. My husband detests dijon mustard so I just used regular mustard which seemed to work just fine!
This recipe is absolutely wonderful! Every one I have served it to fell in love with it. The whole pieces of garlic and Shallots were delicious despite my hesitancy ot put such large pieces in. They do take a while to peel so I suggest doing them ahead of time. The sauce does thicken when refrigerated but once reheated it thins out. The flavor is well worth the effort!
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