Pasta with Chicken and Mushrooms in a Creamy Dijon Mustard Sauce

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:

1. You can use Dijon mustard, spicy Dijon mustard or grainy mustard if you are unable to find grainy Dijon mustard.
2. Feel free to use whatever stock you like, I used beef because it’s my favourite!
3. White button mushrooms would work well in place of creminis.
4. If you don’t want to use wine, use stock in it’s place.