RECIPE: Creamy Mustard Chicken Pasta

I created this little baby as an addition to my other recipe; Chicken Main, and instead of serving with chips and vegetables, I diced up the chicken into cubes and added the finished product in with some pasta (I prefer to use penne or shells, but everyone has their own favourites when it comes to pasta!)


4 chicken breasts, cubed
2 tablespoons wholegrain mustard
1 ½ cups cream
1 tablespoon oil
30g butter (or 2 tablespoons)
Garlic salt/granules
Salt and pepper to taste


Heat oil and butter in a frypan. Add chicken pieces and cook until brown.

In a separate pot, boil water and add salt and oil then pasta. Cook until al dente.

When chicken is almost cooked, add the wholegrain mustard to the pan and stir for 2 minutes until soft and aromatic. Pour in cream. Stir and allow to reduce slightly but do not boil. Add garlic salt / granules and simmer for a few minutes. Season to taste and mix through cooked pasta.

NOTE: The amount of seeded mustard can be increased or reduced according to personal taste.


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