2 weeks Ago By Sophie Harris
Marry Me Chicken contains tender chicken breasts in a rich, sun-dried tomato sauce. It earned its name because it is thought to be so flavourful that it makes someone want to marry the cook. There are many variations of the dish, and this pasta recipe has more than 40 five-star ratings.
The BBC Good Food recipe notes said: “Does anything say ‘I love you’ more than a big bowl of pasta? This dish is a play on Tuscan chicken with sun-dried tomatoes, lemon and Parmesan in a creamy sauce. It’s perfect for a weekend meal or date night showstopper.” Two medium chicken breasts Two tablespoons of plain flour Olive oil for frying 25g butter Two garlic cloves, finely chopped 75g sun-dried tomatoes, finely chopped Half a teaspoon of dried thyme Half a teaspoon of dried oregano One teaspoon of ground paprika Half a teaspoon of chilli flakes, optional Half a lemon, zest and juice 75g spinach 100g pappardelle pasta 170g mascarpone 50g Parmesan, freshly grated Salt and freshly ground black pepper Torn basil leaves to serve Sprinkle the flour onto a plate and season with salt and pepper before tossing the chicken in the flour on all sides.
Heat a large frying pan over medium heat with half a tablespoon of olive oil, followed by the butter. Then, cook the chicken for four to five minutes on both sides. Turn down the heat to low, cover with a lid and cook for another 10 minutes.
Turn the chicken halfway through and make sure it is cooked through. Remove the chicken from the pan and slice into 3cm strips. Meanwhile, heat a dash of oil in a frying pan and fry the garlic for one to two minutes before adding the sun-dried tomatoes, thyme, oregano, paprika, chilli, lemon zest and juice, as well as some salt and pepper to taste.
Cook for one minute further before adding the spinach and wilting it down, then add the chicken to the sauce and keep warm. Meanwhile, cook the pasta to packet instructions in a large pan of boiling salted water, draining it once it reaches the al dente stage, but reserving a mug full of pasta water. Add the mascarpone to the sauce and allow it to melt down before adding the pasta and reserved water, stirring it together until a “velvety” sauce is formed.
Add half of the Parmesan and stir again until melted. Share along two bowls and serve with the rest of the Parmesan and a few torn basil leaves..
