A quick and nutritious meal that brings together tender chicken, colorful seasonal vegetables, and a luscious creamy mustard sauce.
Ingredients
Scale:
8 oz whole wheat penne or fusilli pasta
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
Salt and pepper, to taste
1 tablespoon olive oil
1 cup broccoli florets
1 cup bell peppers, diced (any color)
1 cup carrots, sliced
1 cup cherry tomatoes, halved
1/2 cup heavy cream
3 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon lemon juice
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and sauté for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the broccoli, bell peppers, and carrots. Sauté for 4-5 minutes, or until the vegetables are tender but still vibrant in color. Add the cherry tomatoes and cook for an additional 2 minutes.
In a small bowl, whisk together the heavy cream, Dijon mustard, honey, and lemon juice. Pour the sauce into the skillet with the vegetables. Stir well to combine and cook for 2-3 minutes.
Add the cooked chicken and pasta to the skillet, tossing everything together. If the mixture seems dry, add a bit of the reserved pasta water until you reach your desired consistency. Allow the dish to cook for another 2 minutes.
Remove from heat and taste for seasoning. Adjust with more salt and pepper if needed. Serve warm, garnished with chopped parsley and grated Parmesan cheese if desired.
