Pasta with Chicken and Mushrooms in a Creamy Dijon Mustard Sauce
This recipe is inspired by a recipe my mother found in a local newspaper. This tastes rich and indulgent but really there is a marginal amount of butter and only a tablespoon of half & half cream per serving. The grainy Dijon mustard gives a sweet and tangy flavour with a delicious crunch.
Serves 4
½ tbsp butter
1 tbsp extra virgin olive oil
2 Boneless, skinless chicken breasts, cleaned and sliced into thin strips
227 g Cremini mushrooms, sliced
1 Medium onion, sliced into half moons
4 Cloves garlic, crushed
5-6 Sprigs of fresh thyme
Salt
Pepper
¼ Cup white wine
1 Cup stock
½ tbsp grainy Dijon mustard
¼ Cup cream (half & half)
Parmesan cheese (optional)
1 375 g box of whole wheat pasta of your choosing (I used rotini)
– Bring a large pot of water to boil for the pasta. Meanwhile, start the sauce:
– Heat a large pan over medium high heat.
– Add the butter and oil to the pan.
– When the oil and butter have melted and are hot, add the chicken, mushrooms, onion, and thyme; season with salt and pepper. If the pan is too hot then drop the heat to medium.
– Sauté until the chicken is browned and the mushrooms have given off their water.
– Turn the heat to high and add the garlic, sauté for about 30 seconds.
– Add the white wine and scrape the bottom of the pan with a wooden spoon to release any flavours (deglazing). Let the wine boil for about one minute to let the alcohol cook out.
– Drop the heat to medium high and add the stock.
– When the pan has come back up to a boil, add the Dijon mustard and mix well.
– Cook the pasta one minute less then the cooking instructions indicate, drain the pasta when it’s cooked.
– Turn the heat off the pan and let it sit for a minute (just to let the temperature drop a bit).
– Discard the thyme stems.
– Add the cream and mx well.
– Add the pasta to the pan and mix well.
– Return the pan to low heat and let it sit for one or two minutes, until the pasta is cooked through and some of the liquid has been absorbed.
– Stir in some Parmesan cheese if using; I added ¼ cup (that’s only a tablespoon per person!).
– Taste and adjust seasoning.
– Serve immediately.
Notes:
- You can use Dijon mustard, spicy Dijon mustard or grainy mustard if you are unable to find grainy Dijon mustard.
- Feel free to use whatever stock you like, I used beef because it’s my favourite!
- White button mushrooms would work well in place of creminis.
- If you don’t want to use wine, use stock in it’s place.
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