Back before my sister could cook she used to absolutely love the shop bought pots of mascarpone sauce. Whenever I see them in the shops now they remind me of her (not that she would buy one now being quite the cook herself!!). This week however, when I spotted a pot of Tesco’s light mascarpone in the shops, I thought I might try my own take on her old favourite.
The result was fantastic. The sauce tastes so creamy and indulgent and is packed with the most vibrant flavours. You can add anything else you fancy to this to bulk it out ( courgette ribbons, peppers etc) but I like the sauce a little smoother so just went with the recipe below.
If you would like to reduce the points further you can swap the mascarpone for extra light soft cheese which would make the dish 10sp per person. For an extra 2sp though, the lovely creaminess and flavour of the mascarpone is really special.
Sundried Tomato, Chicken and Mascarpone Pasta
Serves 2 = 12sp each per person (Flex)
(10sp per person if you swap the mascarpone for extra light soft cheese)
100g dried pasta of your choice, I used spaghetti
350g raw chicken breast, cut into strips
½ large onion, finely sliced
40g sun dried tomatoes, drained and finely chopped
3 garlic cloves, peeled and finely chopped
Sprinkle of crushed chillies
1/2 tsp plain flour
½ chicken stock cube made up with 250ml stock
1 tsp oregano
75g lighter mascarpone (I used Tesco’s own)(if you can’t find the light version you can use 40g full fat mascarpone with 35g light soft cheese for the same amount of points)
1 tbsp parmesan, grated
Handful of fresh basil and spinach, finely chopped
Spray a large frying pan with 1kal and add the chicken. Season with salt and pepper and fry for 6-7 minutes until cooked through. Remove from the pan and pop to one side.
In the same pan, spray again with 1kal, add the onions and fry for a few minutes (add a little water if the pan gets dry). Next add the sun dried tomatoes, garlic and crushed chillies and fry for another 2 minutes. Add the flour stir in for a minute and then add a quarter of the stock. Once the stock starts to thicken and absorb into the onions, add the chicken back into the pan and keep adding the stock but by bit until you’ve used it all but the stock thickens up nicely. Then add the oregano and mascarpone and reduce the pan to a low simmer.
At this point pop the pasta on to cook.
Once the pasta has cooked, drain reserving a little of the cooking water.
Finally add the parmesan, fresh basil and spinach and the juice of 1/4 of the lemon to the sauce, mix and simmer for another minute to combine. You want the sauce to be thick but loose enough to coat the pasta. If it’s a little thick, add a little of the reserved pasta water to loosen up.
Finally mix the pasta in the sauce, combine everything well and serve with a little basil on top.