Honey Mustard Chicken Pasta Recipes

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HONEY-MUSTARD CHICKEN PASTA



Honey-Mustard Chicken Pasta image

"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

1 cup uncooked bow tie pasta
2 bacon strips, diced
1/3 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
1 cup diced cooked chicken
1/2 cup frozen peas, thawed
1/2 cup condensed cream of chicken soup, undiluted
1/3 cup 2% milk
1 tablespoon prepared mustard
2 teaspoons honey
1/2 teaspoon dried parsley flakes
1/8 teaspoon salt, optional
1/8 teaspoon pepper
2 teaspoons grated Parmesan cheese

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.

HONEY-MUSTARD CHICKEN PASTA



Honey-mustard chicken pasta image

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

300g farfalle or other pasta shape
3 tbsp reduced-fat mayonnaise (use full-fat if you prefer)
1 heaped tsp wholegrain mustard
1 tsp clear honey
300g cooked chicken , torn into rough pieces
4 spring onions , thinly sliced (or use ½ red onion, thinly sliced)
small bunch basil , leaves roughly torn
4 tomatoes , quartered, then each chunk halved

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

HONEY MUSTARD CHICKEN PASTA



Honey Mustard Chicken Pasta image

Make and share this Honey Mustard Chicken Pasta recipe from Food.com.

Provided by katii

Categories     One Dish Meal

Time 45m

Yield 2 cups, 1 serving(s)

Number Of Ingredients 8

56 g spiral pasta (made of rice, corn, or potato, about 1 cup cooked)
1 tablespoon nonfat sour cream
1 teaspoon coarse grain mustard
1/2-1 teaspoon liquid honey
1 boneless skinless chicken breast, cooked and torn into rough pieces
1 spring onion, thinly sliced
1 tomatoes, chopped
2 -3 tablespoons roughly torn basil

Steps:

  • Boil and cook the pasta until al dente, then rinse under cool water.
  • Combine the sour cream, mustard, and honey; dilute with water until a thick but pourable consistency.
  • Combine pasta with remaining ingredients and toss together; mix with dressing.
  • Serve warm or cold.
  • Enjoy!

Nutrition Facts : Calories 391.1, Fat 2.8, SaturatedFat 0.7, Cholesterol 69.9, Sodium 99.9, Carbohydrate 53.3, Fiber 3.9, Sugar 8.6, Protein 36.8

HONEY MUSTARD-PANKO CHICKEN TENDERS



Honey Mustard-Panko Chicken Tenders image

Panko chicken main dish.

Provided by sarah zajicek

Time 30m

Yield 8

Number Of Ingredients 16

1 cup panko bread crumbs
2 ounces grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground paprika
4 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon olive oil
2 pounds skinless, boneless chicken breast halves
4 cloves garlic, minced
4 tablespoons Dijon mustard
4 tablespoons honey
3 tablespoons olive oil
1 medium lemon, juiced
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Lightly coat a large baking dish with oil.
  • Prepare chicken tenders: Mix panko, Parmesan cheese, salt, pepper, and paprika together in a medium bowl. Mix mustard, honey, and olive oil together in a small bowl.
  • Slice chicken in half horizontally to form thin fillets. Cut each fillet into strips. Dip chicken strips in the mustard mixture, then coat in the panko, and place in the prepared baking dish.
  • Bake in the preheated oven until tenders are golden brown, 15 to 20 minutes, turning over halfway through.
  • Prepare sauce: Mix garlic, mustard, honey, oil, lemon juice, salt, and pepper in a small bowl. Serve sauce with chicken tenders.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 29.9 g, Cholesterol 70.8 mg, Fat 12 g, Fiber 0.7 g, Protein 28 g, SaturatedFat 3.1 g, Sodium 825.2 mg, Sugar 15.2 g

HONEY MUSTARD CHICKEN SKILLET



Honey Mustard Chicken Skillet image

Pan-roasted chicken in a honey mustard, onion, and garlic sauce. Serve with rice.

Provided by Mme Rocha

Categories     Pan Fried Chicken Breasts

Time 1h5m

Yield 4

Number Of Ingredients 9

¼ cup grainy mustard
2 tablespoons honey
3 (6 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
½ medium white onion, chopped
2 cloves garlic, minced
4 tablespoons Dijon & honey (liquid) LF
salt and ground black pepper to taste
1 tablespoon water

Steps:

  • Mix grainy mustard and honey together in a ceramic or glass bowl. Add chicken pieces and massage with marinade. Let sit to absorb flavors, about 30 minutes.
  • Heat oil in a cast iron skillet over medium-high heat. Add onion and saute until soft and translucent, about 5 minutes. Add garlic and 2 tablespoons honey Dijon mustard. Season with salt and pepper. Reduce heat to medium and saute until onion and garlic are browned, 3 to 4 minutes. If necessary, add 1 tablespoon of water during this process.
  • Add chicken to the skillet and remaining 2 tablespoons honey Dijon. Mix well and cover. Cook, stirring occasionally, until chicken is no longer pink in the centers, 7 to 10 minutes.
  • Uncover, increase heat, and reduce sauce until creamy and thick, 3 to 5 more minutes.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 23.5 g, Cholesterol 72.7 mg, Fat 10.4 g, Fiber 2.2 g, Protein 29.5 g, SaturatedFat 1.8 g, Sodium 937.8 mg, Sugar 10.4 g

HONEY-MUSTARD CHICKEN PASTA SALAD



Honey-Mustard Chicken Pasta Salad image

Great for work or picnics. There is a chance you will already have most of the ingredients for this salad in your storecupboard and fridge.

Provided by English_Rose

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

10 ounces pasta, any shape
3 tablespoons mayonnaise
2 teaspoons coarse grain mustard
1 teaspoon honey
10 ounces cooked chicken, shredded
4 scallions, thinly sliced
2 ounces basil, leaves roughly torn
4 tomatoes, quartered and each chunk halved

Steps:

  • Boil the pasta and cool under running water.
  • Mix they mayo, mustard and honey in a large bowl and loosen with a little water to make a dressing consistency.
  • Add the pasta, chicken, scallions, basil and tomatoes.
  • Season to taste and mix gently.
  • Serve.

HONEY-MUSTARD CHICKEN TENDERS



Honey-Mustard Chicken Tenders image

The combination of honey and mustard has been around since ancient Egypt and Rome, and midcentury American cooks used it in any number of dishes, from baked chicken to glazed ham. But it wasn't until the 1970s and '80s, when restaurants started pairing the zesty sauce with breaded pieces of boneless chicken, that it became wildly popular. As a coating for chicken, honey mustard not only tastes great, but the acidity in the mustard helps keep the meat juicy. For hot honey mustard chicken tenders, add 1/2 teaspoon cayenne to the honey mustard. For an even quicker dinner, do steps 1 and 2 up to a day ahead. (Refrigerate the chicken and store the toasted panko at room temperature.) Eat the tenders dipped into barbecue sauce, hot sauce, ketchup, or - you guessed it - more honey mustard.

Provided by Ali Slagle

Categories     dinner, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 cups panko bread crumbs
1/4 cup neutral oil (such as grapeseed or canola)
Kosher salt (such as Diamond Crystal)
3 tablespoons honey
3 tablespoons Dijon mustard
1 1/2 pounds boneless, skinless chicken breasts or tenders
Freshly ground black pepper

Steps:

  • Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
  • In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
  • Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
  • Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.

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