Pasta with Maple Mustard Chicken

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Pasta with Maple Mustard Chicken
What's your Take?

This crowd pleasing pasta is simple and delicious. It has just the right mixture of pasta, marinated chicken, and vegetables.

What you'll need

  • 2 tablespoons olive oil
  • 1 large garlic clove, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon apple cider vinegar
  • 2 1/2 tablespoons maple syrup
  • 2 tablespoons spicy brown mustard
  • 3 skinless boneless chicken breast halves
  • 1 cup chicken stock
  • 3/4 cup roasted red peppers, diced
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 pound snow peas, stemmed and lightly steamed
  • 1/2 pound penne, cooked

How to make it

  1. Make a marinade for the chicken by heating 1 tablespoon of the olive oil in a large skillet over medium heat. Sauté the garlic in the oil for just 30 seconds. Add the herbs and vinegar and cook for 30 seconds more. Pour the mixture into a small bowl to cool, then whisk in the maple syrup and mustard.

  2. Place the chicken in a glass baking dish and pour in the marinade. Turn the meat once to coat it. Cover the bowl and chill the chicken for at least 1 hour or overnight.

  3. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Meanwhile, remove the chicken from the glass dish, saving the marinade, and sprinkle it with salt and pepper. Add the chicken to the skillet and sauté it for 2 minutes on each side to seal in the juices. Reduce the heat to medium and continue heating the chicken until it is cooked through and browned, about 6 minutes.

  4. Then transfer the chicken to a cutting board and cut it into bite-size cubes. Next you will be using the cooking juices that have browned in the skillet to make a glaze, a procedure that's called deglazing the pan. Start by adding 1/2 cup of the chicken stock to the skillet and simmering it until it reduces by half. Add the remaining chicken stock and the reserved marinade and bring the mixture to a boil. Continue cooking at a simmer until the liquid has thickened, 5 or more minutes.

  5. Combine the chicken cubes, roasted red peppers, sun-dried tomatoes, snow peas, and cooked penne in a large bowl. Pour in the sauce and toss the pasta to combine. Season to taste with salt and pepper. Makes 4 servings.

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