Ingredients
1 lb pasta of your choice, cooked and cooled
16 oz marinara sauce
12 oz chicken thighs, boneless and skinless, trimmed and 1-inch diced
1 cup mascarpone cheese, at room temperature
1½ tbsp olive oil
lemon juice, from 1 lemon
lemon juice, from 1 lemon
2 cloves garlic, peeled and minced
salt and ground black pepper , to taste
¼ tsp parsley, per serving, chopped
Preparation
Preheat the oven to 400 degrees F.
In a mixing bowl, combine mascarpone, lemon juice, lemon zest, and cooked pasta. Season with salt and pepper, then whisk to combine and set aside.
Heat the oil in a deep skillet over medium heat. Add the chicken and saute until cooked through and just beginning to brown, 6 to 8 minutes.
Add the garlic and saute briefly.
Add the marinara sauce. Simmer until sauce has reduced slightly, roughly 8 to 10 minutes.
Adjust seasoning to taste with salt and pepper, then pour into your prepared mascarpone and pasta mixture.
Fold until evenly incorporated, then place into a baking casserole of your choice.
Sprinkle it with mozzarella cheese on top, then bake for 10 to 15 minutes or until the cheese is golden brown and melted.
Garnish with parsley and serve immediately.
