I was looking for a new way to use mascarpone cheese and had the other ingredients on hand. Turned out to be really delicious and pretty to serve as well! I look forward to serving it to guests.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.

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  • Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes.

  • Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly.

  • Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture.

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.

Nutrition Facts

637 calories; 28.2 g total fat; 138 mg cholesterol; 448 mg sodium. 46.9 g carbohydrates; 49.7 g protein; Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/21/2013
Great. Not nearly as complicated as the recipe might suggest. Pre-cubed the chicken and let it sit for half an hour with olive oil salt garlic powder pepper crushed red pepper flakes and Italian herb mix - all to taste. Started by sauteing the onion and bacon together. Did not remove the onion and bacon I just added the chicken to it. After the chicken had started to cook and separate into cubes I added just enough chicken stock and about a teaspoon of tomato paste - to get all the tasty stuff off the bottom of the pan. Once chicken was cooked I removed it to my serving platter. I used the same frying pan it had tasty bits stuck to the bottom again and added the sun-dried tomato and pesto mix and spinach according to instruction. I then added that to the chicken/bacon mixture. Last I added about a 1/4 cup of a chianti and chicken stock mix to the pan to get the good stuff up then poured that over the chicken as well. I followed the rest of the directions for the sauce as the recipe says. Took three pans not six as the recipe implies. Husband says he likes it had seconds:-) Enjoy. Read More
(28)

Most helpful critical review

Rating: 2 stars
02/21/2014
We got three servings out of this recipe which makes the fat content absurd (almost 200% DRV). If I can find an acceptable lower fat substitute for mascarpone maybe I can salvage it. But as it stands our arteries couldn't take another round. Read More
(6)
52 Ratings
  • 5 star values: 35
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/21/2013
Great. Not nearly as complicated as the recipe might suggest. Pre-cubed the chicken and let it sit for half an hour with olive oil salt garlic powder pepper crushed red pepper flakes and Italian herb mix - all to taste. Started by sauteing the onion and bacon together. Did not remove the onion and bacon I just added the chicken to it. After the chicken had started to cook and separate into cubes I added just enough chicken stock and about a teaspoon of tomato paste - to get all the tasty stuff off the bottom of the pan. Once chicken was cooked I removed it to my serving platter. I used the same frying pan it had tasty bits stuck to the bottom again and added the sun-dried tomato and pesto mix and spinach according to instruction. I then added that to the chicken/bacon mixture. Last I added about a 1/4 cup of a chianti and chicken stock mix to the pan to get the good stuff up then poured that over the chicken as well. I followed the rest of the directions for the sauce as the recipe says. Took three pans not six as the recipe implies. Husband says he likes it had seconds:-) Enjoy. Read More
(28)
Rating: 4 stars
06/21/2013
Great. Not nearly as complicated as the recipe might suggest. Pre-cubed the chicken and let it sit for half an hour with olive oil salt garlic powder pepper crushed red pepper flakes and Italian herb mix - all to taste. Started by sauteing the onion and bacon together. Did not remove the onion and bacon I just added the chicken to it. After the chicken had started to cook and separate into cubes I added just enough chicken stock and about a teaspoon of tomato paste - to get all the tasty stuff off the bottom of the pan. Once chicken was cooked I removed it to my serving platter. I used the same frying pan it had tasty bits stuck to the bottom again and added the sun-dried tomato and pesto mix and spinach according to instruction. I then added that to the chicken/bacon mixture. Last I added about a 1/4 cup of a chianti and chicken stock mix to the pan to get the good stuff up then poured that over the chicken as well. I followed the rest of the directions for the sauce as the recipe says. Took three pans not six as the recipe implies. Husband says he likes it had seconds:-) Enjoy. Read More
(28)
Rating: 5 stars
07/20/2017
This recipe was fantastic. I didn't make any substitutions but I didn't add the bacon because I didn't have any. It was fabulous without it. It was so rich and creamy and full of flavor. It was a restaurant quality dish. Next time I make it I was thinking of adding some marinated artichoke hearts to it. My entire family loved it. My husband and I actually heated it up the next morning and ate it for breakfast it was that good. Read More
(6)
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Rating: 2 stars
02/21/2014
We got three servings out of this recipe which makes the fat content absurd (almost 200% DRV). If I can find an acceptable lower fat substitute for mascarpone maybe I can salvage it. But as it stands our arteries couldn't take another round. Read More
(6)
Rating: 5 stars
04/19/2013
Lovely!! No left overs:) Read More
(6)
Rating: 5 stars
04/14/2013
"It's a keeper!" Just found it today and served it for Sunday family dinner. I've never used mascarpone outside of dessert recipes. All flavors melded together perfectly. I will try it for a dinner party next time. Thank you. Read More
(5)
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Rating: 5 stars
09/11/2013
This recipe is amazing! It's easy to make doesn't break the bank and tastes like you're in an authentic Italian restaurant. So yummy! Read More
(5)
Rating: 5 stars
04/15/2013
Hubby's choice for his birthday dinner today. Little bit of work but definitely worth it. He said this is a "gourmet meal " and we both really enjoyed it. Added some shaved parmesan but I think a good addition might be some toasted pine nuts on the top. Landelah thanks for a special meal this evening. Read More
(5)
Rating: 3 stars
06/16/2013
I made 1/2 of the recipe for two. It was alright. Flavour was good. For me it was too many pans for the finished product. This will not be on my list to make again. Read More
(4)
Rating: 5 stars
06/24/2017
I read thru the recipe and saw how many pans it needed. I only used three. I didn't have bacon but I did have cubed pancetta so I sautéed that in an 8 qt dutch oven then added the onions to that. When they were done I cooked the chicken (used boneless thighs instead) and then added everything else (up to making the sauce) right into that pot. I used swiss chard from my garden instead of spinach. I made the pasta and then added that to the chicken. Kept the sauce separate at first because the chicken/pasta was wonderful on its own. Gave everyone the option of putting the sauce on it if they wanted. But the sauce was very good and in the end mixed everything together! I will make this again. Read More
(4)