The Washington Post, August 15, 2007
A lightly sauced chicken dish turns creamy when the mascarpone is added as a finishing touch; the spiced pasta gives it a little zip. For a less caloric version, boneless, skinless chicken thighs may be substituted. Be sure to use ripe tomatoes.
We found fresh black pepper linguini at Vace, 3315 Connecticut Ave. NW (202-363-1999).
4 servings
Ingredients:
Directions:
Core, seed and coarsely chop the tomatoes (also peel, if a smoother sauce is desired). Pat the chicken dry and season lightly with salt and pepper to taste.
In a heavy-bottomed saucepan large enough to hold all the chicken without crowding, heat the oil over medium-high heat until it is almost smoking. Add the chicken, skin side down, and cook for 5 to 7 minutes or until the skin is crisp and the chicken releases easily from the pan. Turn the chicken over and add the chopped tomatoes, wine, basil, 1/2 teaspoon salt and 1/4 teaspoon pepper; reduce the heat to medium-low. Cook for about 15 minutes, stirring occasionally, until the tomatoes almost melt.
Meanwhile, bring a large pot of salted water to a boil over high heat; prepare the pasta according to package directions. Drain and divide the pasta among individual plates. Place a chicken thigh on each plate alongside the pasta.
Add the mascarpone to the tomato mixture and stir to combine. Ladle the sauce over the pasta and chicken. Serve immediately.
From Washington resident Mary Albright.
587 calories, 25g fat, 7g saturated fat, 87mg cholesterol, 424mg sodium, 58g carbohydrates, 6g dietary fiber, n/a sugar, 28g protein.
