Chicken and Mascarpone Pasta

Up next in our Cooking with beer is a great recipe courtesy of Paul Cheung (@beerexplained on Instagram).  According to Paul this dish comes from a long line of recipes from restaurants that he wanted to create at home.  This is a long time favourite that he decided to cook again with one of our beers.  In this case one of our Third Anniversary beers, A La Minute Grisette was used. 

Paul said this beer was great to use in this recipe because "it brings a great deal of citrus, banana, grain, and a touch of clove and warm spice. The flavours are bright yet dry and nuanced, allowing the beer to play a supporting role to the main flavours of this dish."

A Grisette is a lower ABV farmhouse beer, very similar to Saisons in many ways.  Get some here now!

Chicken and Mascarpone Pasta

Ingredients:

2 lbs chicken thighs, boneless, skinless - about 8 pieces

1 tbsp rubbed sage
1 tbsp thyme
1 tbsp basil
2 tsp paprika, unsmoked
2 tsp black pepper, ground
2 tbsp vegetable oil
2 tsp lemon juice

1 cup Grisette (or Saison)
1.5 cups chicken stock
1/4 cup Mascarpone
1 cup milk

1 small red onion, halved, sliced
1 clove garlic, minced
2 bell peppers, sliced
1 bunch chard, sliced into ribbons

Farfalle (bow tie) pasta, boiled, strained

Instructions:
1) Mix chicken thighs with spices in bowl, coat evenly with vegetable oil, and marinate in fridge, ideally for 2 hours

2) Sear chicken thighs in hot, well oiled saute pan (or pot) until cooked, adjusting heat to prevent burning, remove and separate
3) Saute onions and garlic in same pan, adding water or oil, if necessary, to prevent burning
4) Add peppers and chard to saute mixture, once onions have been caramelized
5) Once peppers are slightly softened remove from pot
6) Deglaze with grisette and stock

7) Lower heat, add milk and mascarpone, stirring often to desired consistency
8) Add additional mascarpone and milk, if richer taste is desired
9) Slice seared chicken into thin strips, saving juices
10) Combine chicken, juices and vegetables back into sauce to consistent temperature
11) Serve over cooked pasta

Serves 4-6

Thanks again to Paul Cheung for sending us this recipe.  We hope you will enjoy it, we certainly did!  If you have a recipe with beer you'd like to share, drop us a line, we may feature it here on our Cooking With Beer blog.

For more recipes be sure to check out our Cooking With Beer Archive.