1. Heat the oil in a skillet and add the chicken, red onion and garlic. Cook for 10 minutes, stirring frequently, until the chicken is cooked through. 2. Start to cook the pasta according to the instructions on the packet (if using fresh pasta, wait a while as it takes less time to cook). 3. Pour the white wine into the skillet with the chicken, bring to the boil and simmer until the liquid is reduced by about half. Do not reduce it for too long or there will not be enough sauce. 4. Stir in the mascarpone cheese and fresh herbs. Crumble in the half stock cube. 5. Heat the sauce through gently for a few minutes but do not boil. 6. Drain the pasta and spoon the sauce over it in the pan. Toss to coat the pasta. 7. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
