HONEY-MUSTARD CHICKEN PASTA
"In the six years that we have been married, my husband and I have lived in five countries on three continents," writes Rebecca Lentz of Chattanooga, Tennessee. "This dish has proved to be a winner wherever in the world we have been."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. , In the drippings, saute mushrooms and onion until tender. Add garlic; saute for 1 minute. Stir in the chicken, peas, soup, milk, mustard, honey, parsley, salt if desired, pepper and bacon. Cook and stir over medium heat until heated through. Drain pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 432 calories, Fat 11g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 582mg sodium, Carbohydrate 49g carbohydrate (15g sugars, Fiber 4g fiber), Protein 34g protein.
CHICKEN WITH MUSTARD CREAM SAUCE AND PASTA
A cream sauce made with both Dijon and grainy mustards is my idea of awesome. This easy, one-skillet chicken dish is ready in 30 minutes and has a perfectly tangy bite from the mustards that's mellowed by the cream. Along with cream and chicken broth, there's chardonnay in the sauce. I haven't experimented without using wine because it adds so much depth of flavor. The alcohol burns off during cooking and what remains is a richness of flavor imparted by the wine. And since Dijon mustard is made with white wine, everything in the sauce blends and layers beautifully.
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 30m
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Drain and set aside. While pasta cooks, start cooking the chicken.
- To a large skillet add the olive oil, chicken, and evenly season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and sauté over medium-high heat for about 6 to 8 minutes, or until chicken is cooked through; flip midway through cooking. If all the chicken doesn't fit in the pan, cook in batches. Remove chicken from pan (keep the oil and cooking juices from the chicken in the pan), place on a plate, and set aside.
- Add the garlic and sauté for 1 minute. Stir intermittently.
- Remove skillet from the heat and add the wine and chicken broth. It will bubble vigorously so use caution. Return the pan to the heat and cook until liquid has reduced by half, about 5 minutes.
- Add the mustards and stir to combine.
- Turn the heat to low and add the cream, stirring to combine. Simmer for about 5 minutes to allow sauce to reduce and thicken.
- Taste sauce and add salt and pepper to taste. Optionally add sugar to taste. The wine I used was quite dry and the spicy grainy brown mustard was quite spicy and I needed a pinch of sugar to balance the flavors.
- Add the chicken back to the skillet and cook over low heat for about 5 minutes, or until chicken is warmed through, and sauce thickens a bit more. It doesn't become 'thick' but by reducing, it thickens a bit. Flip chicken midway through cooking or spoon sauce over the chicken to ensure all sides are evenly coated with sauce.
- Evenly sprinkle with parsley and serve immediately with pasta. I had plenty of extra sauce and spooned it over the pasta. Chicken is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat very gently so the sauce doesn't break.
Nutrition Facts : Calories 626 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 178 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 58 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 626 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
CREAMY MUSTARD CHICKEN PASTA
This chicken pasta tossed in a creamy sauce with a touch of mustard is a delicious alternative to your beloved Fettuccine Alfredo.
Provided by Julia Frey of Vikalinka
Categories Main Course
Number Of Ingredients 12
Steps:
- Get the pasta cooking in a large pot of salted water according to package instructions. Meanwhile, slice the chicken breasts in bite-sized pieces, season with salt and pepper. Heat the olive oil in a large frying pan and brown the chicken on both sides for about 5-7 minutes. Remove to a plate.
- To the same pan, add the chopped shallot and cook for 5 minutes over low heat, then add the minced garlic and thyme and cook for half a minute longer, then deglaze the pan with the white wine and let the wine reduce for 2-3 minutes.
- Add the chicken stock to the pan together with the Dijon mustard and heavy cream, stir to combine and let it simmer for a couple of minutes, season with salt to taste. Bring the chicken back to the pan and coat with the sauce. Drain the pasta and reserve 1/2 cup of the pasta water. Bring the pasta to the pan and toss with the sauce, add a splash of pasta water if the pasta is getting too dry. Add a pinch of salt if needed. Serve topped with grated Parmesan cheese.
Nutrition Facts : Calories 559 kcal, Carbohydrate 60 g, Protein 28 g, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 106 mg, Sodium 1342 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving
CREAMY QUICK AND EASY CHICKEN WITH PASTA
This is literally the quickest, easiest, and tastiest meal you can make! It is very good and creamy! My husband was surprised to how quickly I made this dish.
Provided by LadyG
Categories Pasta and Noodles Pasta by Shape Recipes
Time 30m
Yield 2
Number Of Ingredients 18
Steps:
- Combine butter and olive oil with onion and garlic in a skillet over medium heat; saute for 3 minutes. Add chicken, Cajun and chicken seasonings, and salt. Reduce heat to medium-low and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Remove 2 tablespoons of the pasta cooking water and add it to the chicken along with the heavy cream, onion powder, garlic powder, and pepper. Stir until well combined and lower the heat; cook for 2 minutes.
- Drain penne, toss with the chicken, then add in mozzarella and Parmesan cheeses. Sprinkle in parsley and green onions and serve immediately.
Nutrition Facts : Calories 893 calories, Carbohydrate 48.8 g, Cholesterol 232.5 mg, Fat 61.2 g, Fiber 2.7 g, Protein 39 g, SaturatedFat 33.5 g, Sodium 906.3 mg, Sugar 3.8 g
HONEY-MUSTARD CHICKEN PASTA
This tasty pasta dish is a great way of using up your leftover chicken
Provided by Jane Hornby
Categories Dinner, Pasta
Time 20m
Number Of Ingredients 8
Steps:
- Boil the pasta, then cool under running water. Mix the mayo, mustard and honey in a large bowl and loosen with a little water to make a dressing the consistency of double cream. Add the pasta, chicken, onions, basil and tomatoes, season to taste, then gently mix together.
Nutrition Facts : Calories 450 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.55 milligram of sodium
ONE-PAN CREAMY MUSTARD CHICKEN
Sponsored by Grey Poupon®. Take the stress (and mess) out of mealtime with a 30-minute recipe starring tender chicken thighs simmered in a creamy mustard sauce. I love serving this one-pan dish with plenty of French bread for dipping in the extra sauce, but it's equally delicious alongside buttered egg noodles.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the chicken thighs dry with paper towels. Combine the 1/4 cup mustard with the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Brush the mustard mixture on the chicken thighs with a pastry brush, coating them on both sides.
- Melt 2 tablespoons of the butter in a large skillet or cast-iron skillet over medium heat. Add the chicken thighs in a single layer. Cook until browned on one side, then flip once and brown the other side, about 10 minutes total. (If necessary, brown the chicken thighs in batches to avoid overcrowding the skillet.) Transfer the chicken to a plate, leaving the drippings in the skillet.
- Increase the heat to medium-high. Carefully add the wine to the skillet and simmer, scraping up any browned bits with a wooden spatula, until the liquid has reduced by half, about 2 minutes.
- Reduce the heat to medium-low and add the remaining 1 tablespoon butter. When it melts, whisk in the flour and cook, whisking constantly, for 1 minute. (The mixture will be very thick.)
- Whisk in the chicken broth, heavy cream, the 2 tablespoons thyme and the remaining 1 tablespoon mustard.
- Return the chicken thighs and any accumulated juices to the skillet, arranging them in a single layer, and cook until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 5 to 7 minutes.
- Transfer the chicken to serving plates, spoon the sauce on top and sprinkle with thyme. Serve with French bread, for dipping.
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