Ingredients:
|
Directions:
Sauté chicken breasts in a little olive oil in Dutch oven, turning often until done and meat is tender. Remove chicken from pot and pour out all but 1 tablespoon oil. Let chicken cool to touch.
Meanwhile, sauté onion until light brown, about 6 minutes. Add cream and boil for 5 minutes. Add broth and boil until reduced to desired sauce consistency, stirring occasionally.
Remove skin and bones from chicken breasts and cut into large slices. Return chicken to pot with sauce. Bring to a simmer.
Cook penne in large pot of salted water, al dente -done but firm to the bite. Drain well and set aside.
Add peas and mascarpone. Cook about 2 to 3 minutes and pepper to taste.
Add pasta, Parmesan, salt
Top with chopped parsley. |
|