Mediterranean Chicken Pasta

Serves 4

You'll need...

3 cloves garlic, sliced
13 oz chicken thigh fillets/chicken breast, cut into thin strips
½ cup of fresh Italian flat leaf parsley, roughly chopped
13 oz fettuccine
1 cup of Cantaré French Black Olive Tapenade
1 cup of Cantaré Fresh Mascarpone Italian Cream Cheese
Freshly ground black pepper
2 tablespoons of olive oil
1 cup of chicken stock

Here's How...

Heat the oil in a large pan and sauté garlic and chicken over medium-high heat until chicken is browned.
Add the Cantaré French Black Olive Tapenade and chicken stock, and bring to a boil.
Reduce the heat and add the mascarpone. Stir until melted and warmed through.
Remove from heat and fold in the Italian flat leaf parsley.
Season to taste with black pepper.
Meanwhile, cook the pasta in a large pot of rapidly boiling water until al dente, then drain.
Toss pasta through the sauce and serve immediately.