Sundried Tomato, Chicken and Mascarpone Pasta – 12sp

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

1 lemon


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.


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41 thoughts on “Sundried Tomato, Chicken and Mascarpone Pasta – 12sp

  1. Nichole says:

    Wow that’s now next on my list to do this week 👍.

    Had the cod & chorizo dish last night & the Indian meatballs tonight.


  2. Emma Burton says:

    Made this tonight, loved it! Added a red pepper for a splash of colour. Husband says I can make it again tomorrow!

  3. katie says:

    I just made this and it was delicious! Added mushrooms and used soft cheese! Will definitely try it with mascarpone next time 😊

  4. Gemma says:

    Hi wondering how cheesy mascarpone is? I’m not allergic but I don’t like cheesy flavour . If it’s just creamy then can’t wait to make it! 🙂

    • lakettle says:

      Hi don’t find it cheesy at all Gemma, especially with the tomatoes, just creamy and gooood!! If you aren’t overly keen, why not try with just light cream cheese first?

  5. Emma Cocks says:

    Just made this for dinner and was gorgeous, even if my sprinkle of crushed chillis was a little generous. I want to perfect now, so it’s on the menu for Tuesday with the left over ingredients. Thanks for sharing another delicious meal. 😀

  6. Gemma says:

    Well I bit the bullet & went with the mascarpone. Well it was delish!
    So creamy & tasty we thoroughly enjoyed it. My partner said we should have this dish more often! A winner all round.
    Keep going with the recipes we love them.

  7. Lorrayne says:

    I made this tonight, but used pheasant instead of chicken. It was amazing!. I have made loads of your recipes from here and every single one has been fantastic with one exception and that just wasn’t to my taste. Well done Laura x

  8. Vikki says:

    I’m not normally a fan of pasta but this was DELICIOUS! I added mushrooms and red peppers to bulk it out a bit more and it was one of the nicest pasta dishes I have eaten! Will definitely be making it again!

  9. Lorna says:

    Just made this for dinner and it was amaaaaaazing! I love pasta so this is now a favourite, my husband loved it too thank you! I added mushroom and red pepper, will be trying your other recipes!

  10. Charlotte says:

    Made this tonight and it was delicious! My husband was full of praise too and has requested this to be a regular dinner.
    Going to try the Madras later in the week.
    Thank you

  11. Madeleine says:

    Me & OH made this Saturday night & it was amazing! Having it again on Thursday. Fab web site looking forward to try some more recipes soon.

  12. Linda Boyle says:

    Just had this for dinner. Will definitely be making it again. Was delicious even though I forgot to buy the parmesan. It was also a decent sized portion. This is the first time I’ve used one of your recipes but will be trying many more. Thank you

  13. Julie Griffin says:

    Made this tonight with just a couple of tweaks. Used chipotle flakes as that is all I had in cupboard, and couldn’t find light marscapone so used sweet chilli light soft cheese. AMAZING!! Best meal i’ve had in a long time and hubby felt the same, he said, felt and tasted indulgent, yet was actually on plan (sorry, we are SW-ers, but your food is amazing!). This will now be a regular! Making your Jamaican chicken stew on Saturday, can’t wait! x

  14. Barnisky says:

    Oh my giddy aunt. Just made this meal and it was beyond gorgeous. In fact, so scrumptious we are having it on Monday. Would not change one thing about it – although I would prefer it just being 2 points !!! Well done x

  15. Julia Cassells says:

    Once againnyour recipes come up trumps. I made ths tonight and i am really full. It was so flavoursome, i will be making it again i enjoyed it so much. I added other vegetables which was great. Keep up the good work. 😀

  16. Carl Price says:

    Just had this, wow is all I can say!! Amazing food. Restaurant quality was how my wife described it.
    Has become my favourite meal easily. Loved it x

  17. Hannah says:

    My hubby made this and it was the best dish ever…. restaurant worthy ❤️ Love your recipes this is definitely my favourite so far x
    You need to do a cookbook

  18. Amanda Peach says:

    This was great! Ww all enjoyed this but the mackerel kedjeree was too spicy (and brown tbh). However we normally enjoy your recipes x

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