So yummy and so easy! We love to make this Mustard Chicken Pasta on week nights when time is of the essence and we want something delicious! This dish is a hit, every time you make it!
Pasta and chicken with whatever vegetables you want to include! With this recipe for Mustard Chicken Pasta you will find that the sauce is the best part! For me it always is anyways! I can’t seem to help myself! Hopefully I am not the only one out there that loves a fabulous sauce! This meal will not disappoint!
Regardless, we are hoping you will have a look at our recipe for Mustard Chicken Pasta! We believe this is one you will make over and over again! Check out our video!
Mustard Chicken Pasta
Ingredients
- 2-3 tablespoons olive or another vegetable oil
- 4 chicken breasts, boneless, skinless, cut into 1 inch chunks
- 1 cup onion, chopped
- 2 cups mushrooms, sliced
- 2 tablespoons garlic, minced
- 1/2 cup white wine or apple juice
- 1 2/3 cup heavy cream (35%)
- 2 tablespoons Dijon mustard
- 2 tablespoons honey, liquid
- 1/4 teaspoon salt -
- 1/4 teaspoon pepper -
- 1 cup peppers, any color, chopped
- 1 teaspoon lemon, zest, grated
- 3 tablespoons parsley, fresh, chopped
- 1 pound pasta, your favorite variety
Instructions
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In a large skillet, over medium heat, place oil and wait until it shimmers or a drop of water flicked in it dances! Add chicken, and cook until brown, just a few minutes. Transfer chicken to a plate and set aside. Place more oil in your skillet. Add mushrooms and onions and cook until tender, about 10 minutes. Once mushrooms and onions are cooked add garlic and stir for 1 minute. Add wine or juice and bring to a boil until the wine has been reduced by about half, around 3 minutes. Add cream, mustard, honey, salt and pepper. Reduce heat and simmer for about 10 minutes or thickened. Stir occasionally. Add peppers and chicken to pot and cook for a few minutes. Make sure your chicken is cooked. Remove from heat and add lemon zest and parsley. Stir until incorporated. Prepare pasta according to package directions. Drain and add to skillet. Toss until evenly coated. Serve and enjoy!
This recipe and the Bourbon Street chicken both sound good. However, I absolutely refuse to cut up raw chicken. Do you think it would cause a problem to cook the chicken and then cut it in pieces?
I have never even considered trying that before but I believe it will work. Increase cooking time for your chicken breasts though. Please let me know how it goes if you try it. I would love to hear! All the best. Karin