Chicken & Cherry Tomato Bolognese with Fresh Basil Fettuccine & Mascarpone Cheese

Chicken & Cherry Tomato Bolognese

with Fresh Basil Fettuccine & Mascarpone Cheese

40 MIN
4 Servings
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From the Test Kitchen

This summer pasta dish features ribbons of fresh, basil-infused fettuccine tossed with a delectable chicken bolognese sauce. To help build our sauce’s succulent texture, we’re seasoning our cherry tomatoes after prepping them, which draws out some of their natural juices, ensuring the perfect consistency. Then, we’re adding the deliciously bright tomatoes to the sauce towards the end of the cooking process, which softens them while preserving their vibrant, fresh flavor.

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  • Nutrition
    PER SERVING
  • Calories
    765 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and small dice the onion. Peel and finely chop the garlic. Cut out and discard the stems, ribs and seeds of the peppers; thinly slice the peppers lengthwise. Quarter the cherry tomatoes; place in a bowl and season with salt and pepper. Finely chop the parsley leaves and stems.

Cook the chicken:
2 Cook the chicken:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the ground chicken and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned and just cooked through.

Add the aromatics:
3 Add the aromatics:

Add the onion and garlic to the pan of chicken; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.

Add the tomato paste & peppers:
4 Add the tomato paste & peppers:

Add the tomato paste and peppers to the pan of chicken and aromatics; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until thoroughly combined and the peppers have softened. Add ½ cup of water. Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off.

Cook the pasta:
5 Cook the pasta:

While the chicken and vegetables cook, using your hands, carefully separate the strands of the pasta and add to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Finish the pasta & plate your dish:
6 Finish the pasta & plate your dish:

To the pot of cooked pasta, add the cooked chicken and vegetables, seasoned cherry tomatoes (and any liquid), butter and half the reserved pasta cooking water; drizzle with olive oil. Cook on medium, stirring vigorously to coat the pasta, 1 to 2 minutes, or until well combined and heated through. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Stir in the mascarpone cheese and half the parsley; season with salt and pepper to taste. Divide the finished pasta between 4 dishes. Garnish with the Parmesan cheese and remaining parsley. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and small dice the onion. Peel and finely chop the garlic. Cut out and discard the stems, ribs and seeds of the peppers; thinly slice the peppers lengthwise. Quarter the cherry tomatoes; place in a bowl and season with salt and pepper. Finely chop the parsley leaves and stems.

2 Cook the chicken:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the ground chicken and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned and just cooked through.

Cook the chicken:
Add the aromatics:
3 Add the aromatics:

Add the onion and garlic to the pan of chicken; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.

4 Add the tomato paste & peppers:

Add the tomato paste and peppers to the pan of chicken and aromatics; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until thoroughly combined and the peppers have softened. Add ½ cup of water. Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off.

Add the tomato paste & peppers:
5 Cook the pasta:

While the chicken and vegetables cook, using your hands, carefully separate the strands of the pasta and add to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

6 Finish the pasta & plate your dish:

To the pot of cooked pasta, add the cooked chicken and vegetables, seasoned cherry tomatoes (and any liquid), butter and half the reserved pasta cooking water; drizzle with olive oil. Cook on medium, stirring vigorously to coat the pasta, 1 to 2 minutes, or until well combined and heated through. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Stir in the mascarpone cheese and half the parsley; season with salt and pepper to taste. Divide the finished pasta between 4 dishes. Garnish with the Parmesan cheese and remaining parsley. Enjoy!

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