I have very recently discovered this myself and it is definitely my new favourite dish. The sauce is extremely light and not 'soupy' if that makes sense. Be careful with your lemon, too big and the lemon juice & zest will overpower the dish.
Also, with the sundried tomatoes, I'd advise chopping up about 5 or 6 as again, they are such a strong flavour.
Mascarpone is not the the healthiest cheese in the world, but the dish is devine, sometimes the extra cals are worth it.

Full ingredients:
1 cup of mascarpone (I use American style 'cups', however it translates to about 200grams)
2 cloves of garlic, minced (if like me you hate faffing with garlic, M&S do a fab minced garlic jar, in a little vinegar (which dissolves and doesn't impact the taste. It's about £1.99.) 1 teaspoon of pre-minced garlic = 1 clove.
1/3 cup sundried tomatoes
A couple of good handuls of spinach
500gram of linguine
zest & juice of 1 lemon (try a small to medium size lemon)
a little olive oil
3 chicken breast, cut into small strips
salt and pepper to season.

Method:
Heat the oil in a wok/frying pan and add the chicken
Meanwhile, boil water for your linguine and add the pasta to it. You can salt the water, depends on your taste
Once the chicken is sealed, and the garlic.
In a bowl, whisk the mascarpone, lemon zest & juice, and some salt/pepper if you wish, until mixed and creamy.
You want the pasta to be cooked al dente, but remove it about 2 mins before you would normally. Drain the pasta, retaining a cup of the water.
In a pot, chuck everything but the water in - your mascarpone mix, the chicken, the pasta, tomatoes, spinach.
Cook on a high heat for 2 mins until piping hot.
If you wish, you can add some of the pasta water to thin out the sauce. I tend to use about 1/4 of a cup.

Serve immediately and can be topped with parmesan if desired. You could also add croutons.



This is a firm favourite in our house, I hope someone else enjoys it! From prep to plate is less than 30 minutes.