Easiest Way to Make Yummy Mustard Chicken with Creamy Mushroom Spaghetti
Mustard Chicken with Creamy Mushroom Spaghetti. Stir in the mustard, crème fraîche and pasta cooking water and bring to a simmer. Scatter over the parsley, if using, and some black pepper to serve. Bring to a boil, then simmer until you've just got a loose saucy consistency and the chicken is cooked through.
Are you looking for a slow cooking recipe? The creamy mushroom sauce in this recipe is an excellent sauce for chicken breast, adding richness to what is an otherwise very lean meat. And it's a notch above the usual basic mushroom sauce recipes, thanks to a splash of white wine, parmesan and chicken stock/broth. You can have Mustard Chicken with Creamy Mushroom Spaghetti using 17 ingredients and 5 steps. Here is how you cook that.
Ingredients of Mustard Chicken with Creamy Mushroom Spaghetti
- Prepare of For the chicken marinade.
- You need 1 of large chicken breast.
- Prepare 1 tsp of french yellow mustard.
- Prepare 1/2 tsp of olive oil.
- Prepare 1 tsp of dark soy sauce.
- Prepare 1 tsp of lime juice.
- Prepare 1 tsp of Italian seasoning.
- Prepare 1 of garlic clove, minced.
- Prepare of Freshly ground salt and pepper.
- You need of For the rest.
- You need 1/2 of bulb fennel, sliced into long chunks.
- Prepare 40 g of wholewheat spaghetti.
- It's 1/2 of small courgette, (around 60g) sliced into 1inch discs.
- You need 30 g of Philadelphia light cream cheese.
- You need 80 g of mushrooms (any sort) thickly sliced.
- Prepare 1/2 tsp of Italian seasoning.
- It's to taste of Salt and pepper.
Add the pasta to the boiling water and cook according to the pack instructions, then drain (reserve half a cup of the cooking water). When the chicken is golden, add the mustard, then stir in the white wine. Add the mustard and the cream and stir into the mushrooms until melted and creamy. Season to taste with kosher salt.
Mustard Chicken with Creamy Mushroom Spaghetti instructions
- First, Marinate the chicken in the sauce (you can leave the chicken to marinate for a maximum of 6 hours, any longer and the acid will break down the proteins). Mix all the ingredients together in a bowl. Pat your chicken breast dry with kitchen paper before placing in the bowl and thoroughly coating. Leave in the bowl to marinate..
- When you're ready to eat, Preheat the oven to 180 degrees fan. Take the marinated chicken breast out of the bowl and shake off any excess sauce before placing onto a baking sheet lined with baking paper or foil. There will still be some of the sauce left in the bowl, roll your prepared Fennel and courgette in this and place around the chicken breast. Place onto the middle shelf of the oven and bake for 18-20 minutes or until the chicken is just cooked through (74 degrees C on a meat thermometer).
- Around 5-8 minutes into the chicken/veg cooking time, put your pasta into a saucepan of boiling water and boil for 10 minutes. Place your sliced mushrooms onto a non-stick pan and heat through until just softened, this will take around 5 minutes..
- Turn the heat down to low on the mushrooms and stir in your cream cheese, Italian seasoning, salt and pepper. When the pasta is cooked, pop a tiny splash of the pasta water into the mushroom/sauce mix if you need to loosen the sauce a little before draining and adding the pasta to the mix. Take off the heat while you take your chicken/veggies out of the oven..
- Pop the pasta/mushroom mix onto a plate and place the chicken and veg on top. Serve straight away and enjoy!.
Add the chicken back to the pan and reheat in the liquid and mushrooms. Spoon onto a serving platter and sprinkle with the parsley. The next steps happened pretty quickly, pouring in the cream, mustard, and crushed red pepper. I'd been worried about the sauce thickening up, but it came together easily, a pale gold studded. Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets.
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