How to Make It

Step 1

In a large pot of boiling salted water, cook the penne until al dente, about 12 minutes. Drain the pasta, reserving about 1/2 cup of the cooking liquid.

Step 2

Meanwhile, in a small nonreactive saucepan, combine the mascarpone and sherry vinegar. Cook over low heat until melted; keep warm.

Step 3

Heat the olive oil in a large non-reactive skillet. Add the green beans and zucchini and sauté until tender and lightly browned. Stir in the shallots and cook until softened. Add the smoked chicken and crushed red pepper, season with salt and cook just until warmed through.

Step 4

In a large bowl, toss the pasta with the vegetables and the mascarpone sauce; add some of the reserved cooking liquid if the pasta seems dry. Sprinkle with the parsley and serve.

Step 5

Serve With: A plate of sliced tomatoes with basil, sprinkled with olive oil. Buy some extra mascarpone to serve with fresh figs and thin butter cookies for dessert.

Step 6

Notes: TIP: The secret of this dish is using flavorful smoked chicken breasts. We love the individually packed boneless ones from Nodine's Smokehouse in Goshen, Connecticut; 800-222-

Ratings & Reviews

bellymama's Review

April 24, 2010
Very easy and yummy. We'll be making this one again. Serve with a green salad or tomato salad.

user's Review

October 03, 2009
Quick and easy....I used cream cheese instead of mascarpone, just because there was no mascarpone in the grocery where I live (yeah, live in the hicks) and used 1# frozen green since my kids don't eat zucchini. And just because I had some whole milk ricotta, threw about 1/2 cup in with minced parsley...overall, the recipe ws great...esp. using the smoked chicken breast. This will be a staple...as I am sure I would find many ways to dress this up....Oh, it makes a lot, so I just served a basil tomato salad w it.