This is an easy summer-inspired pasta dish made with mascarpone, sun-dried tomatoes, and capers for a light, fresh meal that packs in the flavor. Plus, this could easily be a nice dish for a fun summer barbecue with friends and family.
Place chicken breast tenders in a large zip-top bag, press out excess air, and seal. Use a meat tenderizer to lightly pound to even thickness.*
Transfer chicken to a tray or large casserole dish. Brush with oil and season with salt and pepper. Flip and repeat on opposite sides. Let chicken sit while preheating grill to medium-high heat.
Grill chicken for about 3-4 minutes on each side, just until cooked through (the internal temperature should read 160ºF.) Slice before adding to pasta.
In a large pot, bring about 5 quarts of water seasoned lightly with salt to a rapid boil.
Meanwhile, heat 1 tablespoon olive oil in a medium-large fry pan over medium-low to medium heat. Add garlic and sauté until turning golden (about 3-4 minutes). Remove from heat.
Add fusilli to pasta water, stir, and boil for about 7 minutes, stirring occasionally, until al dente (cooked, but on the firm side). Strain water from noodles and transfer to pan with garlic.
Add remaining 1 tablespoon olive oil, mascarpone, sun-dried tomatoes, capers, salt, and sliced chicken to pasta. Place over medium-low to medium-heat and toss together until well-combined and hot. Remove from heat.
Serve immediately, with a drizzle of balsamic glacé and freshly ground pepper