Saturday, November 12

Honey Mustard Chicken Pasta

monica is a great chef and she has shared a recipe below! enjoy as its publix centric from the publix advertisement! 

honey mustard chicken pasta
what you need...

1 pound Publix deli chicken tenders (I used 3 chicken breasts instead - salt and pepper - cook in a skillet with a little evoo, then slice)
1/4 cup fresh chives, coarsley chopped
8 ounces fresh whole baby portabella mushrooms, quartered
1 tablespoon canola oil (I subbed evoo)
16 ounces egg noodles (didn't have these - so used fettuccini)
1-1/2 cups light honey mustard dressing (I used about 3/4 cup --- was plenty!)
1 can chicken gravy (10-12 ounces)
3/4 cup half and half (I used milk, but next time, I am using chicken broth because the sauce was relatively thick)

what to do...
Bring pasta water to a boil; cook pasta according to package instructions.  Meanwhile, chop chives and cut mushrooms. Preheat a large sautee pan on medium-high for 2-3 minutes.  Place oil in pan and add mushrooms.  Cook 2-3 minutes, or until tender (I cooked them for a lot longer - not a fan of raw-ish mushrooms).
Reduce heat on mushrooms to medium.  Stir in dressing, gravy, and half and half (or milk/chicken broth).  Reduce heat to low; cook and stir 3-4 minutes or until sauce thickens.  Heat chicken according to package instructions (if you are going the grilled chicken method - throw the sliced chicken in the sauce now - with chicken fingers, top these on the pasta at the very end). Drain pasta.  Stir pasta and chives into mushroom mixture. 

thanks monica for sharing! 

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