Categories: Entrees
Ingredients
- 1 tbsp extra virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1/2 large onion, thinly sliced
- 1 clove garlic, minced
- 1 – 1.5 lbs chicken breast, cut into 1″ pieces
- 3 tablespoons sun-dried tomatoes, julienned, oil reserved
- 1/4 cup peas, frozen
- 1/2 lb farfalle pasta, dried (I always use whole wheat)
- 1/4 – 1/2 cup mascarpone cheese
- Kosher salt
- Freshly ground black pepper
Directions
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Heat reserved sun-dried tomato oil in a large pot or pan. Sauté onions for about 10 minutes over medium-high heat, or until soft and translucent.
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Place chicken in a large bowl and season with salt and pepper. If you have leftover sun-dried tomato oil, feel free to add this to the chicken.
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Bring a large pot of water to a boil, add some salt, and dump in your pasta. Cook till al dente.
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Add chicken to the onions and let brown on all sides.
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Add sun-dried tomatoes and peas, then season with salt and pepper and heat through.
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Drain your pasta and combine it with chicken and veggies in a large bowl. Add mascarpone cheese, stir to combine.
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Serve in a large bowl with fresh Parmigiano-Reggiano cheese grated on top.