Creamy Pasta With Chicken And Parsley - cooking recipe

Ingredients

14 oz pasta, such as macaroni or penne
3 tbsp olive oil
4 None chicken breast fillets (about 5 oz each)
1 None large onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 1/4 cup vegetable stock
1/2 cup mascarpone cheese
1-2 tbsp lemon juice
1 bunch flat leaf parsley, coarsely chopped

Preparation

Boil the pasta in salted water according to the instructions on the package.
Heat 2 tablespoons of oil in a large frying pan and cook the chicken breasts, turning, for 6-8 mins until they are golden and cooked through. Season, then remove from the pan and keep warm. Heat another tablespoon of oil in the same pan and gently saute the onions with the garlic until the onions are translucent. Pour in the stock and bring to the boil, then add the mascarpone and stir. Pour in the lemon juice, simmer for about 2 mins, then season to taste.
Drain the cooked pasta, and stir it into the sauce, heating gently, then stir in the chopped parsley. Slice the chicken breasts and serve with the pasta on the side.