Chicken Mascarpone Primavera


With all the fresh summer vegetables, I need to keep finding ways to use them. If you are in a hurry, you can always stop and buy a rotisserie chicken from the store. Use whatever vegetables look good to you. This dish is easily customizable. Serve with a nice salad too.

Chicken Mascarpone Primavera


  • 1 pound penne rigate
  • 1 cup mascarpone cheese
  • 4 Tbsp sherry vinegar
  • 1 Tbsp extra virgin olive oil
  • 1/2 pound green beans, cut into 1 inch lengths and blanched until al dente
  • 1 zucchini, thinly sliced into rounds
  • 1 yellow squash, thinly sliced into rounds
  • 2 shallots, thinly sliced
  • 1 pound boneless chicken breast, grilled and diced or shredded.
  • 1/4 tsp crushed red pepper
  • Salt and fresh ground black pepper
  • 4 tablespoons minced fresh basil
  • Fresh shredded parmesan cheese
  • Balsamic vinegar


  1. In a large pot of boiling salted water, cook the penne until al dente.
  2. Drain the pasta, reserving about 1/2 cup of the cooking liquid.
  3. Meanwhile, in a small saucepan, combine the mascarpone and sherry vinegar.
  4. Cook over low heat until melted; keep warm.
  5. Heat the olive oil in a large skillet.
  6. Add the green beans,zucchini, yellow squash, and shallots.
  7. Sauté until tender and lightly browned.
  8. Add the chicken, crushed red pepper, salt, and pepper to taste.
  9. Cook just until warmed through.
  10. In a large bowl, toss the pasta with the skillet contents and the mascarpone sauce.
  11. Add some of the reserved cooking liquid if the pasta seems dry.
  12. Sprinkle with the basil and spoon onto plates.
  13. Sprinkle with parmesan cheese.
  14. Drizzle with balsamic vinegar.

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