Creamy Mustard Chicken Pasta
This chicken pasta tossed in a creamy sauce with a touch of mustard is a delicious alternative to your beloved Fettuccine Alfredo.
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts skinless and bonelss
- salt and pepper
- 1 shallot or ½ onion, chopped
- 2 clove garlic
- 4 sprigs thyme or ½ tsp dried thyme
- 80ml/1/4 cup dry white wine such as Sauvignon Blanc
- 1 tbsp Dijon mustard
- 175ml/2/3 cup chicken stock
- 250ml/1 cup double cream/heavy cream
- salt to taste
- 1 lbs pasta such as fettuccine or tagliatelle
Instructions
- Get the pasta cooking in a large pot of salted water according to package instructions. Meanwhile, slice the chicken breasts in bite-sized pieces, season with salt and pepper. Heat the olive oil in a large frying pan and brown the chicken on both sides for about 5-7 minutes. Remove to a plate.
- To the same pan, add the chopped shallot and cook for 5 minutes over low heat, then add the minced garlic and thyme and cook for half a minute longer, then deglaze the pan with the white wine and let the wine reduce for 2-3 minutes.
- Add the chicken stock to the pan together with the Dijon mustard and heavy cream, stir to combine and let it simmer for a couple of minutes, season with salt to taste. Bring the chicken back to the pan and coat with the sauce. Drain the pasta and reserve ½ cup of the pasta water. Bring the pasta to the pan and toss with the sauce, add a splash of pasta water if the pasta is getting too dry. Add a pinch of salt if needed. Serve topped with grated Parmesan cheese.
Nutrition
Calories: 559kcalCarbohydrates: 60gProtein: 28gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 106mgSodium: 1342mgPotassium: 544mgFiber: 3gSugar: 3gVitamin A: 670IUVitamin C: 3mgCalcium: 57mgIron: 2mg
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