- Prep time 30 minutes
- Total time 1 hour & 15 minutes
- Portion size 4 servings
White Wine Sauce:
In bowl, mix together butter, parsley, lemon zest, olives and garlic. Gently slide fingers between skin and breast meat of each chicken breast to create pocket. Divide butter mixture among pockets, pressing gently to distribute evenly. Season chicken with salt and pepper. Refrigerate for 5 minutes.
Preheat oven to 350°F. In large oven-proof skillet, heat oil over high heat; cook chicken breasts, skin side down, until golden brown, 1 to 2 minutes. Turn chicken breasts over; bake until cooked through, 15 to 20 minutes. Let stand for 5 minutes; slice chicken diagonally.
In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Reserving 1⁄2 cup cooking liquid, drain well. In skillet, melt butter over medium-high heat; cook pancetta, stirring occasionally, until golden brown, 2 to 3 minutes.
Add peas; cook for 2 minutes. Mix in mascarpone, mustard, lemon zest, green onion and reserved cooking liquid. Add pasta, stirring gently until well coated.
White Wine Sauce
In saucepan, bring broth, wine, garlic and thyme to boil. Reduce heat and simmer until sauce has reduced to about 1 1⁄4 cups. Gradually stir in mustard and butter until incorporated. Season with salt and pepper. (Can be covered and refrigerated for up to 2 days. Reheat on low heat before serving.)
Arrange chicken, pasta and asparagus on each serving plate. Drizzle sauce over chicken; serve remaining sauce on the side.
Good to Know
You will need boneless chicken breasts with the skin on for this recipe. You can ask the butcher to debone the breasts, but leave the skin intact. This way, you can stuff the butter mixture under the skin, ensuring the chicken is juicy and delicious.
Nutritional facts PER SERVING: about
- Iron 5 mg
- Fibre 4 g
- Sodium 1,250 mg
- Sugars 8 g
- Protein 58 g
- Calories 905
- Total fat 47 g
- Cholesterol 200 mg
- Saturated fat 23 g
- Total carbohydrate 63 g