Mascarpone Pasta with Chicken, Bacon and Spinach

Recipe View 10 mins Crisp the Bacon: Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned. (Approximately 10 minutes). Drain the bacon slices on paper towels. Once cooled, crumble the bacon.

Recipe View 15 mins Sauté Aromatics and Chicken: Heat olive oil in the same large skillet over medium heat. Add the crumbled bacon and minced onion, cooking until the onion becomes translucent. (Approximately 5 minutes). Incorporate the cubed chicken, garlic powder, salt, and black pepper. Continue to cook, stirring occasionally, until the chicken is no longer pink inside and lightly browned outside. (Approximately 10 minutes).

Recipe View 2 mins Infuse with Sun-Dried Tomato Pesto: In another large skillet over medium heat, combine the sun-dried tomatoes and pesto, allowing the pesto to release its fragrant oils. (Approximately 2 minutes). Introduce the fresh spinach, cooking until it wilts, stirring continuously.

Recipe View 7 mins Craft the Mascarpone Sauce: In a saucepan over medium heat, blend the mascarpone cheese, minced garlic, Dijon mustard, lemon juice, milk, and white pepper. Cook, stirring constantly, until the sauce is smooth and gently bubbling. (Approximately 5 minutes). Incorporate 1/2 cup of grated Parmesan cheese, stirring until melted. (Approximately 2-3 minutes). Pour this luxurious sauce over the chicken and bacon mixture.

Recipe View 12 mins Combine and Serve: In a large pot, bring lightly salted water to a boil. Cook the farfalle pasta until al dente. (Approximately 12 minutes). Drain the pasta and gently fold it into the chicken and mascarpone mixture. Transfer to a serving bowl. Top with the spinach mixture and sprinkle with an additional tablespoon of Parmesan cheese, or to taste.