Chicken & Pasta with Dijon Sauce
By KarleeLucas
Don't be intimidated by the long list of ingredients. This is an easy, tasty way to make chicken special, thanks to the creamy sauce, made richer with broth. You can serve it hot, or cold as a pasta salad.
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Ingredients
- 1 can (14.5 oz.) College Inn® Chicken Broth with Roasted Garlic
- 1/2 cup Dijon mustard divided
- 2 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. basil
- 1/4 tsp. oregano
- 2 boneless, skinless chicken breasts
- 3 cups farfalle; farfallini; farfallone uncooked
- 1 tsp. garlic chopped
- 1/2 tsp. sugar
- 2 Tbsp. flour
- 2 tsp. butter softened
- 1/2 cup chopped red pepper
- 1/2 cup chopped green pepper
- grated Parmesan cheese (optional)
Details
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
1. Combine ¼ cup mustard, lemon juice, olive oil, salt, basil and oregano for marinade. Add chicken and marinate in refrigerator for 30 minutes.
2. Meanwhile, cook pasta according to package directions; drain and keep warm.
3. Grill or broil chicken 6 to 8 minutes per side or until chicken is no longer pink in center. Let stand 5 minutes; slice.
4. Combine chicken broth, remaining ¼ cup mustard, garlic and sugar in saucepan; bring to a boil and reduce heat. Combine flour and softened butter to form a paste and whisk into sauce to thicken slightly.
5. Combine pasta with sauce and stir in chopped peppers and chicken. Garnish with Parmesan cheese, if desired.
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