Chicken Breasts With Parsley Pasta - cooking recipe

Ingredients

14 oz pasta, such as macaroni or penne
3 tbsp olive oil
4 None chicken breasts (about 4.5 oz each)
1 None large onion, peeled and diced
1 clove garlic, peeled and finely chopped
1 1/4 cups vegetable stock
3.5 oz mascarpone cheese
1-2 tsp lemon juice
1 bunch parsley, finely chopped

Preparation

Cook the pasta according to package instructions and drain.
Heat 2 tablespoons of olive oil in a deep frying pan, and fry the chicken for about 6 mins, turning. Season, then remove from the pan and keep warm.
For the sauce, heat the rest of the olive oil in the same pan, and add the onion and garlic. Saute until the onions are translucent, then pour in the stock and bring to a boil. Stir in the mascarpone and the lemon juice and season to taste. Add the parsley and simmer for another 2 mins.
Mix the sauce with the pasta. Slice the chicken breasts, and serve on a plate with pasta on the side.