Linguine With Chicken And Broccoli In A Mascarpone Pesto Sauce

• 3 tablespoons extra virgin olive oil
• 1 12 ounce package of vegetarian diced "chicken"
• 2 cups white onion, medium dice
• 3 cloves garlic, minced
• 1 14.5 ounce can petite diced tomatoes, drained (juice reserved for another use)
• 3/4 cup vegetable broth
• 4 tablespoons prepared basil pesto
• 6 ounces mascarpone cheese
• 3 cups broccoli florets
• 1 16-ounce package linguine
• Salt and pepper to taste
• Freshly grated Parmesan cheese

1. Heat 2 tablespoons olive oil in a large non-stick pan over medium-high heat.
2. Saute "chicken" until browned on all sides, approximately 10 minutes. Remove from pan and keep warm.
3. Heat remaining 1 tablespoon olive oil over medium heat.
4. Add onion and garlic and saute until onion is translucent, approximately 5 minutes.
5. Add tomatoes, broth, pesto and mascarpone. Stir until cheese is melted and incorporated into sauce.
6. Add broccoli to sauce and cover pan to steam broccoli until cooked through but still slightly firm, about 5 minutes.
7. Adjust seasoning with salt and pepper.
8. (Note, time the pasta to be finished cooking at the same time as the sauce.)
9. Cook the linguine in boiling water until al dente, approximately 8 - 9 minutes. Drain pasta and add to the sauce in the pan. Toss to coat.
10. Serve with freshly grated Parmesan cheese.

extra virgin olive oil, vegetarian, white onion, garlic, tomatoes, vegetable broth, basil pesto, mascarpone cheese, broccoli florets, linguine, salt, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/linguine-with-chicken-and-broccoli-in-a-mascarpone-pesto-sauce-50088763 (may not work)