Lemon Chicken Mascarpone Cheese Pasta

Readers have requested some quick, tasty meals and I am delivering. This pasta is so simple an oh, so good. The mascarpone provides a rich creaminess and then it melts to create this silky texture that is to die for. Toss in the sun-dried tomatoes that are packed with a vibrant punch, some peas for color, and some chicken for meat and you’ve got yourself one heck of a pasta. Not bad for 8 simple ingredients and 15 minutes of your time, right?

Time to Make It: 15 minutes

Yield: Serves 4 to 6

Ingredients

1 lb pasta shells

1 cup frozen peas

1 TB olive oil

1 to 2 lbs chicken tenders

2 to 4 tsp. lemon pepper

5 oz sun-dried tomatoes, roughly chopped

8 oz mascarpone cheese

salt to taste

Instructions

1. Bring a large saucepan of water to a boil and cook pasta shells according to package directions. Add in the peas during the last 5 minutes of cooking. 

2. Meanwhile, heat a heavy skillet over medium high heat. Season chicken tenders generously with lemon pepper. Add olive oil into skillet and cook chicken tenders for 8 minutes, turning once, until chicken is cooked through and juices run clear. Cut the chicken into bite-sized pieces. 

3. Drain pasta and peas and toss with chicken, sun-dried tomatoes, and half the mascarpone cheese. Stir until cheese melts. Add salt, to taste. 

4. Serve pasta hot with dollops of the remaining mascarpone cheese. 

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