MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marry Me Pasta
Categories: Pasta, Poultry, Dairy, Cheese, Herbs
Yield: 4 servings

8 oz Rigatoni pasta
1 lb Boned, skinned chicken; in
- 1/2" strips
3/4 ts Salt
1/2 ts Ground black pepper
2 tb Olive oil
1 c Heavy whipping cream
8 oz Mascarpone cheese
8 1/2 oz Sliced, oil-packed sun-dried
- tomatoes; drained
2 tb Chopped fresh basil
Shredded Parmesan cheese

Cook the pasta in salted water following the package

directions, until the pasta is cooked to al dente. Drain
the pasta, saving 1/2 cup of the pasta water, and hold
these aside.

Sprinkle the sliced chicken breast with the salt and
pepper, turning to coat all the sides. Heat the olive
oil in a large skillet over medium-high heat; once the
oil is hot add in the chicken strips. Cook and turn the
chicken strips until there is no pink left in the
centers, about five to six minutes. Move the chicken to
a plate.

Reduce the heat under the pan to medium-low. Pour in the
heavy whipping cream and mascarpone cheese; whisk them
together for 4 to 6 minutes until they’re smooth and
warmed through. Stir in the drained sun-dried tomatoes
and chopped basil.

Add the cooked pasta and cooked chicken into the pan,
and stir to coat everything with the creamy sauce. If
the sauce seems too thick, add a splash of the reserved
pasta water to loosen things up. Spoon the pasta onto
plates and garnish with shredded Parmesan. Serve
immediately.

Mary Lou Cacciopo, Bronx, New York

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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