Mustard Chicken
Yield
4 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, spinach fettuccine
|
*
|
| 4 | cloves |
garlic
minced |
|
| ½ | cup |
white wine
|
*
|
| 2 | tablespoons |
capers
|
|
| ¼ | pound |
cherry tomatoes
cut in half |
|
| 1 | x |
parsley leaves
|
*
|
| 2 | tablespoons |
olive oil
divided |
|
| 1 | pound |
chicken
boneless, skinless |
|
| 2 | tablespoons |
dijon mustard
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | each |
sweet red bell peppers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, spinach fettuccine
|
*
|
| 4 | cloves |
garlic
minced |
|
| 118 | ml |
white wine
|
*
|
| 3E+1 | ml |
capers
|
|
| 113.4 | g |
cherry tomatoes
cut in half |
|
| 1 | x |
parsley leaves
|
*
|
| 3E+1 | ml |
olive oil
divided |
|
| 453.6 | g |
chicken
boneless, skinless |
|
| 3E+1 | ml |
dijon mustard
|
|
| 2.5 | ml |
black pepper
|
|
| 2 | each |
sweet red bell peppers
|
|
Directions
Cook fettuccine according to package directions.
In large skillet, heat 1 tablespoon oil over high heat.
Add garlic, cook 1 min. until very lightly browned.
Add chicken, cook, stirring 2 to 3 minutes until almost cooked through.
Add wine, bring to a boil and cook 2 min.
Stir in mustard, capers and pepper. Cook until just heated through; cover and keep warm.
Drain pasta. In same saucepan, heat remaining 1 tablespoon. oil over high heat.
Add tomatoes and peppers; cook, stirring 3 to 4 minutes until tender-crisp.
Return pasta to pot and toss well.
To serve, place fettuccine mixture on large platter.
Spoon chicken mixture on top.
