Maple Mustard Chicken With Pasta |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Sundried Tomatoes, snow peas & red peppers in a maple Mustard sauce. Compliments of Les Petites Gourmettes in Scottsdale, from my Junior League of Phoenix Cookbook. Ingredients:
2 garlic cloves (minced) |
2 tablespoons olive oil |
2 tablespoons rosemary (fresh chopped) |
2 tablespoons chives (fresg,chopped) |
2 tablespoons apple cider vinegar |
1/3 cup maple syrup |
1/4 cup spicy brown mustard |
6 chicken breasts (boneless or skinless) |
salt & pepper |
1 tablespoon olive oil |
1 cup wine (white) |
1 cup chicken broth |
3 red peppers (chopped) |
1/2 cup sun-dried tomato |
1/2 lb snow peas (stemmed & lightly steamed) |
1 lb penne pasta (cooked) |
Directions:
1. Saute garlic in oil, add rosemary, chives and vinegar, cook 30 sec; transfer to a bowl to cool.
2. Whisk in the syrup & mustard put in a glass dish.
3. Sprinkle chicken with pepper, marinate 1 hours chilled in syrup/mustard mixture.
4. Remove chicken, reserve marinade; season chicken with salt and pepper, saute in olive oil for 2 minute each side, reduce heat to medium & continue cooking for 3 minutes per side, set chicken aside.
5. Add the wine to skillet, bring to a boil; cook until reduced by 1/2; add broth & reserved marinade, boil for 5 minute or reduced to desired consistency.
6. Cut chicken into bitesized pieces;add chicken, red peppers, tomatoes & snow peas to the sauce. Cook until heated through, season with salt & pepper.
7. Combine chicken mixture and pasta in bowl, mix well.
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