10 oz Chopped Chicken Breast
½ lb Fettuccine Pasta
¼ cup Panko Breadcrumbs4 oz Aloha Mushrooms Slice
¼ cup Breadcrumbs
1 clove Garlic
2 Tbsps Mascarpone Cheese
⅓ cup Basil Pesto
¼ tsp Crushed Red Pepper Flakes
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the breadcrumbs and garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a plate. Wipe out the pan.
3. Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally,8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the mushrooms are softened and the chicken is cooked through.
5. Finish & serve your dish
To the pot of cooked pasta, add the cooked chicken and mushrooms, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat; stir in the pesto until thoroughly coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic breadcrumbs. Enjoy!