Dijon Chicken and Pasta
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves, sliced in thin strips
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 small onion, finely diced
- 4 garlic cloves, finely minced
- 1⁄2 cup dry white wine
- 1 1⁄2 cups chicken stock
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh basil
- 2 tablespoons low-fat sour cream
- 3⁄4 lb pasta (rigatoni, penne or fusili)
directions
- Place a large pot of water on to boil. Add the pasta and cook about 12 minutes until al dente or per instructions on the package. Drain.
- While the pasta is cooking, heat the olive oil in a large saute pan over moderately high heat.
- Season the chicken with salt and pepper then add to the pan. Saute the chicken until golden on both sides, about 6 minutes.
- Lower the heat and add the onions. Cook until the onions are translucent, about 5 minutes.
- Add the garlic and cook 1 minute more.
- Remove the chicken from the pan and set aside.
- Turn the heat to medium, add the wine and reduce until it is almost completely evaporated.
- Add the chicken stock and reduce by half.
- Add the mustard and low-fat sour cream and stir until the sauce is creamy.
- Add the chicken and cooked pasta to the sauce and toss until well coated. Sprinkle with fresh basil.
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Reviews
-
Goodness this was delicious. I did find out after I was in the middle of cooking that I only had about 1 tbsp of sour cream so I added a little milk -- maybe 1/4 cup -- for some creaminess. I also added a bit of flour mixed with some of the liquid to thicken up the sauce just a bit. The only other thing I did differently was I used 2 cups of broth instead of 1 1/2. I served it up with homemade fettucine noodles. I wish I had tried this sooner. It will definitely be a keeper. Thanks!
RECIPE SUBMITTED BY
My husband and I live in Costa Rica. I like to go for long walks on the beach, collect shells, read and scrapbook. I am learning how to boogie board and my husband is learning to surf.
I have never really enjoyed cooking until now, and it still isn't always enjoyable. This web site is helping me a lot. It is challenging finding all the ingredients as they aren't as readily available as they were in California, but we've managed to make some pretty great dishes lately.