Honey Mustard Chicken with Broccoli and Penne Pasta. On those chilly winter evenings, nothing’s better than a plate of comfort food to warm you up. Meatloaf and mashed potatoes. Black bean chili. Macaroni and cheese. A piece of oven-warmed pie. Even chocolate chip cookies!
My recipe for Honey Mustard Chicken with Broccoli and Penne Pasta is certainly comforting and is a meaty twist to a favorite mac-n-cheese-n-broccoli dish. This tasty dish is a pretty savory concoction of sauteed chicken breast, broccoli, and penne pasta, all tossed in a wonderful honey mustard sauce. So simple to make, and super-satisfying.
Try it chilled for a satisfying cool summer pasta meal. Just refrigerate overnight or up to 24 hours.
From the kitchen of A Food Lover’s Delight….
Honey Mustard Chicken with Broccoli and Penne Pasta
2 T vegetable or olive oil
2 T unsalted butter
2 boneless, skinless thawed chicken breasts
1 med onion, quartered then sliced lengthwise, paper skin and ends removed
2 cloves garlic, minced
2 T flour
1 can (10.5 oz) chicken broth
1/2 c half-and-half
2 T country grainy mustard such as Maille Wholegrain Mustard
2 T honey
2 cups fresh broccoli florets (can use frozen)
Salt and pepper to taste
8 oz cooked penne pasta (prepare the pasta while chicken sauce is cooking)
Freshly grated Parmesan or Romano cheese
1. Cut chicken into 3/4 inch cubes. (Remember to cook the penne pasta according to the package directions.)
2. Heat oil in a chef’s pan over medium heat.
3. Melt butter in the oil.
4. Saute the chicken in the butter/oil mixture over medium heat until chicken cubes are browned on all sides.
5. Add the onion and saute until transluscent, about 3 – 4 minutes.
6. Add the garlic and cook 2 minutes.
7. Add the flour to the chicken mixture. Mix to lightly coat the chicken and cook for 2 minutes.
8. Add chicken broth/stock, scraping up the brown bits from the bottom of the pan.
9. Reduce heat to low and cook, uncovered, until mixture thickens, about 15 – 20 minutes or so.
10. Add the half-and-half, country grainy mustard and honey and stir. Cook 5 more minutes.
11. Steam the broccoli until just tender in a steamer, or zap for a minute or so in the microwave in a microwave-safe bowl.
12. Add the broccoli to the chicken mixture and stir. Cook for 3 more minutes or until warmed through.
13. Season with salt and pepper
14. Add the cooked penne and toss lightly in the chef’s pan until the penne is coated with the sauce. Season with salt and pepper, if desired.
15. Sprinkle with freshly grated Parmesan or Romano cheese.
Serves 4 as a main course. This pasta dish can be served warm or chilled.
Variations: Use regular dijon mustard and omit the honey if you prefer a different taste. Substitute frozen peas for the broccoli — just add the peas towards the end of the cooking and before you toss the mixture with the penne. Omit the Parmesan/Romano cheese if you wish. You can omit the half-and-half, or cut the amount to 1/4 cup, but I think it adds depth to the sauce.
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