If love had a flavour, it might just be a bowl of pasta. Inspired by Tuscan chicken, this creamy dish blends sun-dried tomatoes, lemon, and Parmesan into something indulgent, comforting, and quietly impressive — perfect for weekends or date night alike.
Each serving provides 930 kcal, 75.4g protein, 70.5g carbohydrate (of which 6.1g sugars), 37g fat (of which 18.9g saturates), 3.1g fibre and 2.04g salt.
Prepare
Cook
Serving
Ingredients
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Plain flour, for dusting (about 2 tbsp)
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2 medium chicken breasts, butterflied
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Olive oil, for frying
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25g unsalted butter
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2 garlic cloves, finely chopped
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75g sun-dried tomatoes, finely chopped
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½ tsp dried thyme
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½ tsp dried oregano
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1 tsp smoked paprika
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½ tsp chilli flakes (optional, for warmth)
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Finely grated zest and juice of ½ lemon
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75g spinach leaves
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100g pappardelle pasta
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170g mascarpone
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50g Parmesan, finely grated
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Sea salt and freshly ground black pepper
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Fresh basil leaves, torn, to serve
Method
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Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Toss the chicken in the flour on all sides.
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Heat a large frying pan over a medium heat and add ½ tablespoon of olive oil, followed by the butter. Once foaming, add the chicken breasts and cook for 4–5 minutes on each side until golden-brown.
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Turn down the heat to low, cover with a lid and cook for another 10 minutes. Turn the chicken halfway through and make sure it is cooked through. Remove the chicken from the pan and slice into 3cm/1¼in strips.
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Meanwhile, heat a dash of oil in a frying pan and fry the garlic for 1–2 minutes over a medium heat in another large frying pan. Once fragrant, add the sun-dried tomatoes, thyme, oregano, paprika, chilli flakes (if using), lemon zest and juice. Season with salt and freshly ground black pepper to taste.
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Cook for 1 minute further before adding the spinach and wilting it down, stirring often to prevent anything sticking to the pan.
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Add the chicken to the sauce and keep warm.
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Meanwhile, cook the pasta according to packet instructions in a large pan of boiling salted water. Drain once you reach the ‘al dente’ stage, reserving a mug full of the pasta water.
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Add the mascarpone to the sauce and allow it to melt. Tip the pasta into the sauce with some of the pasta water to loosen things up. Stir together adding little splashes of pasta water until a velvety sauce is formed. Add half of the Parmesan and stir again until melted.
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Share among two bowls and serve with the rest of the Parmesan and a few torn basil leaves.
Recipe tips
If using frozen spinach, defrost it first and squeeze out any excess water before adding to the sauce.
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