Friday, 19 September 2008
Recipe - Chicken in a creamy mustard sauce with pasta
I had some double cream at home that was well on its way to the expiry date. After some thinking I decided that it might be a good idea to introduce it to some chicken and a dollop or two of wholegrain mustard.
It worked out very nicely indeed, but be warned it can't be considered to be a light meal so don't you go exercising after eating a plateful of this.
Ingredients (serves 2 - 4)
2 chicken breasts, cut into bite-sized pieces
1 - 2 yellow onions, diced
1 - 4 garlic cloves, minced
284 ml double cream
2 - 3 tablespoons of wholegrain mustard
Fresh basil, torn into pieces
Boil the pasta according to the instructions on the package.
In the meantime heat the oil in a pan on a medium heat. When it's hot enough, chuck in the chicken pieces and season them. Let the chicken fry away and stir now and then.
Once the chicken starts to colour add in the onions and the garlic and continue frying until the chicken is nice and golden and cooked through.
Add the cream and mustard, bring the mixture to a boil. Let this simmer and reduce to a consistency you like. It should be quite thick. Adjust the seasoning.
Once the pasta is done let it drain. Put it back into its pan and stir in a couple of tablespoons of the pasta sauce.
Put the pasta onto plates and serve the sauce on top.