Creamy Mascarpone & Arugula Pesto Chicken Pasta

A rich and peppery pesto pasta balanced with indulgent mascarpone, golden seared chicken, and sweet sautéed shallots. The high ratio of arugula provides a sophisticated "bite" that cuts through the creamy sauce perfectly. The pesto can be prepared quickly in a Thermomix.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pesto: Place Parmesan and almonds into the Thermomix. Mill for 10 seconds / Speed 10. Add arugula, basil, garlic, lemon juice, oil, and salt. Mix for 7 seconds / Speed 7. Scrape down and pulse 3s more if needed. Transfer to a large bowl.

Step 2

Chicken: Season chicken with salt and pepper. Heat oil in a pan and sear chicken until golden and cooked through. Remove and set aside.

Step 3

Shallots: In the same pan, sauté minced shallots on medium-low heat until translucent and soft.

Step 4

Pasta: Boil pasta in salted water. Crucial: Save 1 cup of starchy water before draining the pasta.

Step 5

Assemble: Add the room-temperature mascarpone and sautéed shallots to the bowl with the pesto. Toss in the hot pasta and chicken.

Step 6

Finish: Add the reserved pasta water a little at a time, tossing vigorously until the mascarpone and pesto create a smooth, silky sauce.