Ingredients:
2 tbsp olive oil
1 kg chicken breast, bone and skin removed
1 medium onion, chopped
400 g fresh white mushrooms, quartered
5-6 cloves garlic, crushed
1 1/2 cups water
2 cubes chicken stock
1 tbsp pomegranate molasses
3 tbsp balsamic vinegar
1 cup mascarpone cheese
2 tbsp chopped parsley
300 g fettuccini pasta
2 L boiling water
Direction:
1. Heat olive oil in a deep frying pan and add the chicken and sear on one side for about 3 to 4 minutes. add onions to the pan, turn chicken pieces, cover pan and allow chicken to fully cook. Transfer the chicken to a plate and cool slightly.
2. Add mushrooms and garlic to the same pan and saute until mushrooms are tender and liquid is evaporated.
3. Add water, chicken stock and stir, add pomegranate molasses, balsamic vinegar, return the chicken to the pan and simmer for 15 minutes.
4. Add mascarpone and stir until smooth; add chopped parsley and simmer on low heat while cooking pasta (about 10 minutes)
5. Cook pasta in boiling water until al dente. Drain and place on a large platter, pour sauce on top and serve.
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