Mustard-Seasoned Chicken Pasta

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This time around we're making Mustardseasoned Chicken Pasta. Know this: I HATE mustard, I just can't handle it. I LOVE this chicken recipe. For some reason the mustard taste just isn't at all dominant in this and is just right. Any which way, let's get to it.


Ingredients[edit]

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Here's what we need to feed 3 hungry men with gusto.

  • 500-600 grams of boneless chicken. This happens to be breast.
  • 3 decilitres of cream. I tend to use bastardized cooking cream instead of regular but to each his own.
  • 2 tablepoons flour.
  • 2 decilitres of chicken broth.
  • 2-3 tablespoons Dijon mustard
  • 1 tablespoon soy
  • White peppar
  • Salt
  • Chives
  • Butter for frying.

..and of course a pasta of your choice. Tagliatelle is reccomended because it 'grips' sauce nicely. Frying up the chicken and turning it into a sauce will take about 10 minutes, try to time your pasta to that.


Method[edit]

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Slice up your chicken and throw it in a pan with some decent heat and get it frying.

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While the chicken is frying, mix in the flour with the cream, making sure to mix out any lumps of flour.


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Also take a moment to add mustard, soy, a few shakes of peppar and a few pinches of salt to your chicken broth and mix it up.


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Once your chicken is fried up just right, pour the broth mixture over the chicken and bring it to a boil.


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Give the cream-and-flour mix a quick stir and add it to your pan. It's all starting to come toghether at this point. Turn the heat down a notch and watch the whole thing boil for 5-6 minutes, stir softly every now and then.

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We're done! Add some chives to the sauce and give it a stir.

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By now your pasta should be about ready, so serve up a helping and scoop up some delicious chicken. The finished dish, served on tagliatelle.

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Make a friend happy, give him some dinner! Reports indicate it was as tasty as expected!