Maple Mustard Chicken With Pasta Recipes

MAPLE-MUSTARD CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees F.
• Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

MAPLE MUSTARD CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice. Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

MAPLE MUSTARD CHICKEN WITH PASTA

Steps:

• Saute garlic in oil, add rosemary, chives and vinegar, cook 30 sec; transfer to a bowl to cool.
• Whisk in the syrup & mustard put in a glass dish.
• Sprinkle chicken with pepper, marinate 1 hours chilled in syrup/mustard mixture.
• 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.
• 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.
• Cut chicken into bitesized pieces;add chicken, red peppers, tomatoes & snow peas to the sauce. Cook until heated through, season with salt & pepper.
• Combine chicken mixture and pasta in bowl, mix well.