9 oz uncooked orecchiette pasta
Cooking spray
12 oz boneless chicken breasts, cut into bite-sized pieces
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 cup unsalted chicken stock, divided
2 tablespoons all-purpose flour
1/2 cup half-and-half
1/3 cup mascarpone cheese
1/4 cup chopped fresh parsley, divded
1/2 cup chopped onion
1 teaspoon minced fresh garlic
1 teaspoon chopped fresh thyme
8 oz chopped wild mushroom blend (I used baby portabella mushrooms)
3 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard

9 oz uncooked orecchiette pasta 12 oz boneless chicken breasts, cut into bite-sized pieces 3/4 teaspoon kosher salt, divided 3/4 teaspoon black pepper, divided 1 cup unsalted chicken stock, divided 2 tablespoons all-purpose flour 1/2 cup half-and-half 1/3 cup mascarpone cheese 1/4 cup chopped fresh parsley, divded 1/2 cup chopped onion 1 teaspoon minced fresh garlic 1 teaspoon chopped fresh thyme 8 oz chopped wild mushroom blend (I used baby portabella mushrooms) 3 tablespoons red wine vinegar 1/2 teaspoon Dijon mustard

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat a Dutch oven over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; saute 4 minutes, turning to brown on all sides. Combine 1/4 cup stock and flour. Add flour mixture, 3/4 cup stock, and half-and-half to pan; bring to a boil. Cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoon parsley.
3. Heat a skillet over medium heat; coat with cooking spray. Add onion and garlic; cook 5 minutes. Add thyme and mushrooms; cook 8 minutes. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, vinegar, and mustard; cook 30 seconds. Add pasta and chicken mixture; toss. Sprinkle with 2 tablespoons parsley.