Chicken And Beer Mustard With Pasta Recipes

CHICKEN AND BEER MUSTARD WITH PASTA

Steps:

• Melt oil and butter in frypan. (I use a large electric frypan but if cooking on a stovetop a large saucepan will do).
• Add diced garlic, Onions, Carrots, Mushrooms and Bacon and fry for a few mins 'til soft.
• Add diced Chicken and fry 'til brown.
• Add Beer Mustard and salt and pepper.
• Deglaze pan with the White Wine.
• Add 300 ml Cream and Parsley.
• Simmer to reduce liquid to a sauce.
• Serve over pasta of your choice.
• I like to put pasta on the plate and cover with baby spinach and then cover with the chicken mustard sauce and top with freshly grated parmesan cheese.

CREAMY MUSTARD CHICKEN PASTA

Steps:

• Get the pasta cooking in a large pot of salted water according to package instructions. Meanwhile, slice the chicken breasts in bite-sized pieces, season with salt and pepper. Heat the olive oil in a large frying pan and brown the chicken on both sides for about 5-7 minutes. Remove to a plate.
• To the same pan, add the chopped shallot and cook for 5 minutes over low heat, then add the minced garlic and thyme and cook for half a minute longer, then deglaze the pan with the white wine and let the wine reduce for 2-3 minutes.
• Add the chicken stock to the pan together with the Dijon mustard and heavy cream, stir to combine and let it simmer for a couple of minutes, season with salt to taste. Bring the chicken back to the pan and coat with the sauce. Drain the pasta and reserve 1/2 cup of the pasta water. Bring the pasta to the pan and toss with the sauce, add a splash of pasta water if the pasta is getting too dry. Add a pinch of salt if needed. Serve topped with grated Parmesan cheese.

CHICKEN IN BEER HONEY MUSTARD SAUCE

Steps:

• 1. Heat a pan over medium-high heat. Add oil to pan; swirl to coat.
• 2. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done.
• 3. Remove chicken from pan; keep warm.
• 4. Add shallots to the same pan and cook for 1 minute or until translucent.
• 5. Combine beer, soy sauce, dijon mustard and honey in a small bowl and stir with a whisk.
• 6. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits.
• 7. Cook 3 minutes or until liquid is reduced to 1/2 cup.
• 8. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with cilantro.

HONEY-MUSTARD CHICKEN PASTA

Steps:

• Boil the pasta, then cool under running water. Mix the mayo, mustard and honey in a large bowl and loosen with a little water to make a dressing the consistency of double cream. Add the pasta, chicken, onions, basil and tomatoes, season to taste, then gently mix together.

MUSTARD CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

HONEY-MUSTARD CHICKEN PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. , In the drippings, saute mushrooms and onion until tender. Add garlic; saute for 1 minute. Stir in the chicken, peas, soup, milk, mustard, honey, parsley, salt if desired, pepper and bacon. Cook and stir over medium heat until heated through. Drain pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese.