Morton Salt

Cook pasta according to package directions with 1 teaspoon Morton^® Kosher Salt. Reserve 1/4 cup pasta liquid; drain. Season pasta with 1 teaspoon Morton^® Kosher Salt; keep warm. Heat olive or vegetable oil in skillet, sauté garlic until softened, about one minute; do not brown. Stir in pine nuts and sauté until light golden brown, about 3 minutes. Add chicken and stir to combine with garlic and pine nuts; heat through. Season mixture with remaining teaspoon Morton^® Kosher Salt. Stir in Mascarpone cheese, and 2 to 4 tablespoons pasta liquid. Over low heat, stir to melt and heat cheese. Toss sauce with linguine to thoroughly combine. Garnish with parsley. Serve immediately with Romano cheese, if desired.

TIP:
Ready-to-use rotisserie chicken or carved chicken slices can be substituted for cooked chicken.

1 pound linguine pasta, uncooked
3 teaspoons Morton^® Coarse Kosher Salt, divided
1 tablespoon olive or vegetable oil
2 large cloves garlic, minced
1/2 cup pine nuts, toasted
2 cups cooked chicken pieces, 1-1/2-inches long
1 container (8.8 ounces) Mascarpone cheese, divided
Italian parsley, chopped
Romano cheese, if desired