Italian

Chicken and Basil Fettuccine Pasta with Mascarpone and Plum Tomatoes is for Dinner.

Chicken and Basil Fettuccine Pasta with Mascarpone and Plum Tomatoes takes 10 minutes to prepare.

Chicken and Basil Fettuccine Pasta with Mascarpone and Plum Tomatoes takes 25 minutes to cook.

Chicken and Basil Fettuccine Pasta with Mascarpone and Plum Tomatoes makes 2 servings.

The ingredients for Chicken and Basil Fettuccine Pasta with Mascarpone and Plum Tomatoes are:

8 Ounces Ground Chicken
8 Ounces Fresh Basil Fettuccine Pasta
3 Cloves Garlic
1 Red Onion
? Pound Plum Tomatoes
1 Bunch Basil
2 Tablespoons Mascarpone Cheese
2 Tablespoons Tomato Paste
? Cup Grated Parmesan Cheese

Here is how you make Chicken and Basil Fettuccine Pasta with Mascarpone and Plum Tomatoes:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and thinly slice the garlic. Peel and small dice the onion. Medium dice the tomatoes. Pick the basil leaves off the stems; discard the stems.In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and cooked through. Transfer to a bowl, leaving any browned bits (or fond) in the pan.Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.Add the tomatoes, cooked chicken and 1 cup of water to the pan of aromatics; season with salt and pepper. Increase the heat to medium-high. Simmer, stirring occasionally, 12 to 14 minutes, or until the tomatoes have broken down and the sauce has thickened.Once the tomatoes and chicken have simmered for about 10 minutes, add the pasta to the pot of boiling water, gently stirring to separate. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ? cup of the pasta cooking water, drain thoroughly.To the pan of tomatoes and chicken, add the cooked pasta, mascarpone cheese, all but a pinch of the Parmesan cheese and half the reserved pasta cooking water. Reduce the heat tomedium. Cook, stirring frequently to thoroughly coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Stir in all but a pinch of the basil (tearing the leaves just before adding); season with salt and pepper to taste. Remove from heat. Divide the finished pasta between 2 dishes. Garnish with the remaining Parmesan cheese and basil (tearing the leaves just before adding).Serving Size: serves 2Number of Servings: 2Recipe submitted by SparkPeople user AMANDACOFFEY12.

The nutritional information for Chicken and Basil Fettuccine Pasta with Mascarpone and Plum Tomatoes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 772.3

• Total Fat: 18.4 g
• Cholesterol: 149.9 mg
• Sodium: 727.5 mg
• Total Carbs: 101.4 g
• Dietary Fiber: 7.8 g
• Protein: 45.5 g

Chicken and Basil Fettuccine Pasta with Mascarpone and Plum Tomatoes is Italian cuisine.