Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light May 1999


Credit: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe Summary

4 servings (serving size: 3 ounces chicken, 1/2 cup pasta, 2/3 cup mascarpone sauce, and about 1/2 cup haricots verts)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

689 calories; calories from fat 36%; fat 27.9g; saturated fat 10.8g; mono fat 11.1g; poly fat 3.7g; protein 53.6g; carbohydrates 27.9g; fiber 4.4g; cholesterol 191mg; iron 5.6mg; sodium 1704mg; calcium 296mg.