Chicken, Mascarpone, Balsamic & Cherry Pasta
Balsamic reduces right alongside the cherries before the mascarpone goes in, so the sauce ends up sweet-sharp rather than just rich.
Cook the pasta according to the package directions. Reserve 1/2 cup of pasta water before draining.
Season the chicken with salt and pepper. Heat the olive oil over medium-high heat and cook the chicken 5 to 7 minutes, until browned and cooked through. Remove and set aside.
Reduce the heat to medium. Add the garlic and cook 30 seconds. Add the cherries and sauté 2 to 3 minutes until softened.
Pour in the balsamic vinegar and cook 2 to 3 minutes more, allowing it to reduce slightly.
Lower the heat and whisk in the flour to thicken, then stir in the mascarpone, chicken broth (or pasta water), parmesan, and thyme or rosemary. Mix until smooth.
Meanwhile, in a separate pan, cook the spinach or arugula until just wilted.
Return the chicken to the sauce and toss with the cooked pasta and wilted spinach.
Garnish with fresh basil, the reserved parmesan and cherries, and freshly cracked black pepper.
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