Creamy Honey Mustard Chicken Pasta Recipe

Creamy Honey Mustard Chicken Pasta Recipe

Makes 2 Servings

Ingredients

4 x Chicken Thighs (skinless and boneless)
1 x Large Brown Onion (diced)
2 x Cloves of Garlic (Finely grated or Diced)
30ml x Neutral Oil For Frying
300ml x Chicken Stock
170g x Creme Fraiche
40g x Dijon Mustard
40g x Runny Honey
15g x Parsley Leaves (finely chopped)
Salt & Black Pepper (to Taste)
160g x Dried Pasta
Pan of Salted Boiling Water

Method

1. Season the chicken thighs on both sides with salt and black pepper. Set to one side.

2. Next, dice the onion, grate the garlic, and chop the parsley.

3. Place a frying pan over medium-high heat and all in 30ml of oil. Once hot, sear the chicken thighs for 2 to 3 minutes on each side until golden brown and remove from the pan. Don’t worry if the chicken is not completely cooked through at this stage because we will add it back into the sauce to finish cooking later.

4. Drain the excess oil from the pan. Place it back over medium-low heat and add the onions, followed by a pinch of salt. Cook for 4 to 5 minutes until soft. Add in the garlic and cook for a further 1 minute.

5. Pour in the chicken stock and bring to a simmer. Then, add the creme fraiche, Dijon mustard and stir before adding in the runny honey. Bring to a simmer and place the chicken thighs back into the sauce. Allow to simmer away while you cook the pasta.

6. To cook the pasta, drop your chosen dried pasta into a pan of salted boiling water and cook to the packet instructions. I like to cook mine for 9 minutes for al dente.

7. Just before your pasta is ready, take the chicken and sauce from the heat and then remove the chicken from the sauce. Stir half of the chopped parsley through the sauce and season to taste with salt and black pepper. Slice up the chicken.

8. Place the cooked pasta directly into the sauce and mix until the pasta is fully coated. Share into bowls or plates and place the sliced chicken on top. Finish with a sprinkle of chopped parsley and a grind of black pepper.

Enjoy!

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