Balsamic Mascarpone Pasta
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
4 people
-
Calories
718 kcal
-
Course
Main Course
Balsamic Mascarpone Pasta
Description
This recipe begins by boiling farfalle pasta until al dente. While the pasta cooks, red onions are sautéed in olive oil until just soft, then pecans and chopped prosciutto are added and cooked briefly to combine flavors. Diced apple is stirred in off the heat for gentle caramelization without losing texture.
A smooth sauce is prepared by mixing balsamic vinegar with mascarpone cheese until fully combined, despite initial separation due to the cold cheese. Separately, cubed chicken breast is sautéed until browned and cooked through in olive oil. The cooked pasta is drained and lightly tossed with olive oil to prevent sticking.
The ingredients can be combined just before serving to maintain texture contrast. The dish balances creamy, tangy, savory, and sweet elements, with the mascarpone providing richness and the balsamic vinegar brightening the flavor. The pecans add crunch, and the prosciutto contributes a salty note. This meal can be served warm and stands out for its blend of textures and tastes.
Ingredients
- 1 chicken breast cubed
- 1.5 oz prosciutto chopped (about 3 slices)
- ¼ cup pecans halved
- ¼ cup balsamic vinegar preferably 45% grape must
- ½ cup red onion diced
- 2 Roma tomato diced
- ½ apple large dice, preferably Granny Smith
- 8 oz mascarpone cheese
- 8 oz farfalle pasta bowtie pasta
- 3 Tablespoons olive oil divided
- salt to taste
- black pepper to taste
Instructions
- Bring a pot of water to boil, then cook the Farfalle to al dente following the package instructions (typically 10-12 minutes).
- While the pasta is cooking, heat 1 tablespoon of oil over medium heat in a large cast iron or saute pan and saute the onion until just beginning to soften, then add the pecans, and prosciutto.
- Cook for about 2 more minutes then turn off the burner and stir in the diced apple, so the apple caramelizes a little in the warm pan but does not become mushy.
- In a separate bowl mix the balsamic vinegar and Mascarpone cheese until smooth. At first it will seem as though they will not mix well, especially if the cheese is very cold, but after a couple minutes it will break and combine easily.
- In a separate pan warm 1 tablespoon of oil and saute the chicken over medium heat until lightly browned and cooked through, about 5 minutes.
- When the noodles are done cooking, drain the water and toss with a couple teaspoons of olive oil to keep them from sticking.
- Return the pan with the onion, apple, and prosciutto to low heat and stir in the cheese mixture, until melted and smooth. Mix in the chicken, followed by tomato, and finally the pasta.
- Serve warm
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 718 kcal
% Daily Value*
| Calories | 718kcal | 36% |
| Carbohydrates | 53g | 18% |
| Protein | 26g | 52% |
| Fat | 44g | 68% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 177mg | 7% |
| Potassium | 527mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1089IU | 22% |
| Vitamin C | 8mg | 9% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
