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Honey Mustard Chicken With Fettuccine
Ingredients
- 18 ounce Fettuccine, uncooked Broken in half
- 1 lb Boneless chicken breasts, - (without skin), Sliced in half crosswise
- 1 lrg Red onion, sliced Into 1/2" thick rounds
- 1 Tbsp. Dijon mustard
- 2 Tbsp. Honey
- 2 Tbsp. Flour
- 14 1/2 ounce Low-sodium chicken broth, - divided
- 1/2 c. Chutney
- 2 Tbsp. White wine vinegar
- 1 1/2 Tbsp. Minced parsley
- 1 bn Scallions, minced
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 till the chicken is hard and cooked through, about 6 min on each side.
- In a small bowl, stir together the flour and 1/4 c. of the chicken broth.
- In a saucepan, bring the remaining chicken broth to a boil. Whisk in the flour mix and stir till 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 c. aside in the refrigerator and serve the remainder immediately.
- Serves 4 with leftovers or possibly 8 total Each serving provides: 365 Calories;
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