Honey-Mustard Chicken with Fettuccine
Honey mustard glazed chicken and onions served with a honey-mustard sauce and pasta.
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | ounces |
pasta, fettuccine
uncooked, broken in half |
|
| 1 | pound |
chicken breasts
boneless, skinless, sliced in half crosswise |
|
| 1 | large |
red onion
sliced, into 1/2 inch thick rounds |
|
| 1 | tablespoon |
dijon mustard
|
|
| 2 | tablespoons |
honey
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 14 ½ | ounces |
chicken broth, low salt
divided |
|
| ½ | cup |
chutney
|
* |
| 2 | tablespoons |
white wine vinegar
|
|
| 1 ½ | tablespoons |
parsley leaves
chopped |
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 520.2 | ml/g |
pasta, fettuccine
uncooked, broken in half |
|
| 453.6 | g |
chicken breasts
boneless, skinless, sliced in half crosswise |
|
| 1 | large |
red onion
sliced, into 1/2 inch thick rounds |
|
| 15 | ml |
dijon mustard
|
|
| 3E+1 | ml |
honey
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 419.1 | ml/g |
chicken broth, low salt
divided |
|
| 118 | ml |
chutney
|
* |
| 3E+1 | ml |
white wine vinegar
|
|
| 23 | ml |
parsley leaves
chopped |
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
Directions
Prepare pasta according to package directions; drain.
Preheat broiler.
Lay the chicken breasts and onions out on a large cookie sheet.
Stir together the mustard and honey and brush it over the chicken and onions.
Broil until the chicken is firm and cooked through, about 6 minutes on each side.
In a small bowl, stir together the flour and ¼ cup of the chicken broth.
In a saucepan, bring the remaining chicken broth to a boil.
Whisk in the flour mixture and stir until thick.
Remove from heat and stir in the chutney, vinegar and parsley.
When chicken is done, slice it and coarsely chop the onion.
Toss with the pasta and sauce and sprinkle with scallions.
Set 5 cups aside in the refrigerator and serve the remainder immediately.
