Maple Mustard Chicken With Pasta

Sundried Tomatoes, snow peas & red peppers in a maple Mustard sauce. Compliments of Les Petites Gourmettes in Scottsdale, from my Junior League of Phoenix Cookbook.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 2  garlic cloves (minced)
• 2  tablespoons olive oil
• 2  tablespoons rosemary (fresh chopped)
• 2  tablespoons chives (fresg,chopped)
• 2  tablespoons apple cider vinegar
• 1⁄3 cup maple syrup
• 1⁄4 cup spicy brown mustard
• 6  chicken breasts (boneless or skinless)
•  salt & pepper
• 1  tablespoon olive oil
• 1  cup wine (white)
• 1  cup chicken broth
• 3  red peppers (chopped)
• 1⁄2 cup sun-dried tomato
• 1⁄2 lb snow peas (stemmed & lightly steamed)
• 1  lb penne pasta (cooked)

Directions

1. Saute garlic in oil, add rosemary, chives and vinegar, cook 30 sec; transfer to a bowl to cool.
2. Whisk in the syrup & mustard put in a glass dish.
3. Sprinkle chicken with pepper, marinate 1 hours chilled in syrup/mustard mixture.
4. Remove chicken, reserve marinade; season chicken with salt and pepper, saute in olive oil for 2 minute each side, reduce heat to medium & continue cooking for 3 minutes per side, set chicken aside.
5. Add the wine to skillet, bring to a boil; cook until reduced by 1/2; add broth & reserved marinade, boil for 5 minute or reduced to desired consistency.
6. Cut chicken into bitesized pieces;add chicken, red peppers, tomatoes & snow peas to the sauce. Cook until heated through, season with salt & pepper.
7. Combine chicken mixture and pasta in bowl, mix well.