Ingredients
10.5 oz (300 g) pasta
1 tablespoon olive oil
1 tablespoon butter
1 lb (450 g) chicken breast, cut into 1-inch pieces
1 medium shallot, diced
2 garlic cloves, minced
12 cherry tomatoes, halved
1/3 cup (75 ml) dry white wine
3 tablespoons harissa paste
1 cup (250 ml) chicken stock
1/2 cup (125 g) mascarpone
1/3 cup (30 g) Parmesan, grated
A handful of fresh parsley, chopped
Salt and pepper, to taste
Instructions
Cook the pasta according to package instructions until al dente. Reserve 1-2 cups of pasta water before draining.
In a large pan, heat olive oil and butter over medium heat. Add chicken and cook until browned, about 5-7 minutes.
Add the shallot and garlic to the pan and sauté until softened, about 2-3 minutes.
Add the cherry tomatoes and cook for 2-3 more minutes until softened. Next, add the white wine and cook until it mostly evaporates.
Stir in the harissa paste and chicken stock and bring to a simmer. Cook for 1-2 minutes, then add the mascarpone and stir to combine.
Add the cooked pasta to the pan and toss well to coat with the sauce. Use a splash of the reserved pasta water if the sauce looks too thick.
Stir in the Parmesan and fresh parsley, season with salt and freshly ground pepper and serve immediately.