Balsamic Chicken With Pasta

A colourful and healthy Mediterranean-style dish from the May 2008 issue of the Asda magazine.

• Ready In: 52 mins
• Serves: 4

Ingredients

• 500  g  mini chicken fillets
• 2  tablespoons coarse grain mustard
• 1  tablespoon  balsamic vinegar
• 1  tablespoon clear honey
• 1  tablespoon dark soy sauce
• 1  tablespoon olive oil
• 275  g penne or 275  g rigatoni pasta
• 320  g sugar snap peas
• 250  g asparagus, trimmed and cut into short lengths
• 10  sun-dried tomatoes packed in oil, drained and roughly chopped
•  basil leaves, to garnish

Directions

1. Cut each chicken fillet into bight sized pieces. Whisk together the mustard, vinegar, honey, soy sauce and olive oil in a large bowl. Season well, add the chicken and toss so that all the pieces are coated. Cover and leave for 30 minutes.
2. Cook the pasta in a large pan of lightly salted boiling water for 12 minutes, adding the sugar snap peas and asparagus for the last 3 minutes. Drain.
3. While the pasta is cooking, tip the chicken and all the marinade into a wok or large frying pan and fry, stirring occasionally, for 5-6 minutes or until cooked through. Add the cooked pasta and vegetables, along with the sun-dried tomatoes, and toss together.
4. Serve garnished with basil leaves.