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-> [Chicken, Honey, Pastas & Noodles, Poultry] -> [Honey-mustard chicken with fettuccine Recipe] |
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Honey-mustard chicken with fettuccine
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| Artist: |
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| Categories: |
Chicken, Honey, Pastas & Noodles, Poultry |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 18
| oz | Fettuccine, uncooked | | | -- broken in half | | 1
| lbs | Boneless chicken breasts | | | -- (without skin) | | | -- sliced in half crosswise | | 1
| large | Red onion, sliced | | | - into ? thick rounds | | 1
| tbsp | Dijon mustard | | 2
| tbsp | Honey | | 2
| tbsp | Flour | | 14 3/4
| oz | Low-sodium chicken broth | | | -- divided | | 1/2
| cup | Chutney | | 2
| tbsp | White wine vinegar | | 1 1/2
| tbsp | Chopped parsley | | 1
| bunch | Scallions, chopped |
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Procedures:
| 1 | Prepare pasta according to package directions; drain. | | 2 | Preheat broiler. | | 3 | Lay the chicken breasts and onions out on a large cookie sheet. | | 4 | Stir together the mustard and honey and brush it over the chicken and onions. | | 5 | Broil until the chicken is firm and cooked through, about 6 minutes on each side. | | 6 | In a small bowl, stir together the flour and ?cup of the chicken broth. | | 7 | In a saucepan, bring the remaining chicken broth to a boil. | | 8 | Whisk in the flour mixture and stir until thick. | | 9 | Remove from heat and stir in the chutney, vinegar and parsley. | | 10 | When chicken is done, slice it and coarsely chop the onion. | | 11 | Toss with the pasta and sauce and sprinkle with scallions. | | 12 | Set 5 cups aside in the refrigerator and serve the remainder immediately. | | 13 | Serves 4 with leftovers or 8 total each serving provides: 365 calories; 25.8 g protein; 58 g carbohydrates; 4.1 g fat; 112 mg cholesterol; 270 mg sodium. | | 14 | Calories from fat: 10% |
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