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1.
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Start by marinating the chicken with olive oil, lemon juice from half of a lemon, cumin and crushed red pepper.
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I just threw mine in a Ziploc bag and put it in the refrigerator.
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While this is marinating, start to boil some salted water for the pasta.
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2.
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Cook the pasta al dente, according to package instructions for al dente.
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It will continue to cook later when mixed with the sauce.
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At the last few minutes of cooking, throw in the broccoli and brussels sprouts and allow pasta to finish cooking.
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Drain pasta and vegetables and reserve about 1/2 cup of the pasta water.
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Set aside.
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3.
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Heat a sauce pan with a titch of olive oil.
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Pan fry the chicken with all of the marinade.
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Wait until its brown on one side then flip.
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Once cooked through, remove from pan.
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Since youve cut them into tender sized pieces, this should take less than 5 minutes per side.
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Remove the chicken from the pan.
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4.
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Using the same pan with the chicken drippings, add in the mascarpone, cream, basil, garlic, nutmeg and the halved lemon (the lemon juice and zest).
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Stir until creamy.
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5.
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Slowly add in the pasta, veggies and chicken.
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Stir on low heat until everything is coated.
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If too thick, add a little of the reserved pasta water.
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Sprinkle with fresh Parmesan and pistachios.
