Tuesday, September 21, 2010

Mustard Chicken Pasta

Adapted from Kitchen Parade
Mustard Chicken Pasta
Makes 4 Servings

16 oz. boneless, skinless chicken breasts
Salt & pepper
2 cups Sliced mushrooms
8 oz. barilla angel hair noodles
1 tbsp olive oil, divided
Sauce: 1/2 cup swanson fat-free chicken broth, 1/2 cup fat-free sour cream, 1/4 cup fat-free honey mustard sauce

Set a pot of water to boil. Spray pan set to medium with PAM and drop in 2 tsp olive oil. Between two sheets of waxed paper, pound the chicken with a rolling pin until about a half-inch thick. Season one side with salt and pepper, transfer to the skillet seasoned-side down (the meat should sizzle), then season the top side. Put noodles in water for 4-5 minutes. Cook chicken for 4 minutes on one side, then 3 – 4 minutes on the other side. Transfer to warm plates and cover with foil. Add mushrooms to skillet, stir 1 – 2 minutes until warm. Add sauce over mushrooms and stir for 1-2 minutes while it slightly thickens. Place noodles on plate, and pour sauce/mushrooms over chicken.

Nutritional Information: 466 calories, 55 carbs, 9 fat grams and 41 protein grams.

Review: We really liked it! I modified it a bit to reduce noodles and double sauce - LOVE it. It's definitely a strong mustard taste, so if you don't like mustard you probably won't love this recipe.

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