Pasta With Mascarpone, Chicken, Sun-Dried Tomatoes & Spinach*

• 1 Cup Mascarpone Cheese At Room Temperature
• Zest & Juice of 1 Lemon
• 1 Teaspoon Cracked Black Pepper
• 3 Boneless, Skinless Chicken Thighs, Cleaned Of Fat And Cut Into 1 Inch Dice
• 1 1/2 Tablespoons Olive Oil
• 2 Cloves Garlic, Peeled & Minced
• Salt & Pepper
• 1/3 Cup Chopped Sun-Dried Tomatoes
• 1 (9 Ounce) Bag Baby Spinach
• 1 (500 Gram) Package Pasta

To Serve:
Sauteed Garlic Breadcrumbs or
Grated Parmigiano Reggiano/ Pecorino Cheese

1. Combine the zest, lemon juice, mascarpone, and pepper in a bowl, and whisk to combine.
2. Bring a pasta pot of salted water to boil.
3. While waiting on the water, heat the oil in a skillet, and cook the chicken until it is cooked through and just beginning to brown, about 6 to 8 minutes .
4. Add the garlic and cook another minute or two, then season with salt and pepper.
5. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it.
6. Drain, reserving about 1/2 cup of the pasta water.
7. Return the pasta to the pot, and set over medium heat.
8. Stir in the mascarpone and lemon mixture, the chicken, sun-dried tomatoes, and spinach.
9. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water if needed.
10. Serve immediately, topped with grated cheese or sauteed breadcrumbs.