RCI-ND.002.0075.001
Mustard-Seasoned Chicken Pasta
This time around we're making Mustardseasoned Chicken Pasta. Know this: I HATE mustard, I just can't handle it. I LOVE this chicken recipe. For some reason the mustard taste just isn't at all dominant in this and is just right.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- of boneless chicken. This happens to be breast.500-600 grams
- decilitres of cream. I tend to use bastardized cooking cream instead of regular but to each his own.3 unit
- tablepoons flour.2 unit
- decilitres of chicken broth.2 unit
- 2-3 tablespoons
- 1 tablespoon
- White peppar1 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Cut the boneless chicken breasts into bite-sized pieces, approximately 1-2 inches. Season generously with salt and white pepper on both sides.
2
Heat butter in a large skillet over medium-high heat. Once foaming, add the chicken pieces and cook until golden brown on all sides, stirring occasionally.
8 minutes
3
Remove the cooked chicken from the skillet and set aside on a clean plate.
4
In the same skillet, sprinkle the flour over the remaining butter and cook while stirring constantly to form a roux.
2 minutes
5
Gradually whisk in the chicken broth and cream, stirring frequently to prevent lumps from forming. Continue cooking until the sauce begins to thicken.
5 minutes
6
Stir in the Dijon mustard and soy sauce, blending well until the sauce is smooth and uniform in color.
7
Return the cooked chicken to the skillet and simmer gently in the mustard sauce to allow the flavors to meld.
5 minutes
8
Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente. Reserve approximately 1 cup of pasta cooking water before draining.
9
Transfer the drained pasta to the skillet with the mustard chicken sauce and toss gently to combine. Add a splash of reserved pasta water if the sauce appears too thick.
10
Taste the dish and adjust seasoning with additional salt, white pepper, or mustard as needed.
11
Divide the pasta among serving bowls or plates and garnish generously with freshly chopped chives.