| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Pasta |
8 |
servings |
INGREDIENTS
| 18 |
oz |
Fettuccine; uncooked |
|
|
Broken in half |
| 1 |
lb |
Boneless chicken breasts; – (without skin), |
|
|
Sliced in half crosswise |
| 1 |
lg |
Red onion; sliced |
|
|
Into 1/2" thick rounds |
| 1 |
tb |
Dijon mustard |
| 2 |
tb |
Honey |
| 2 |
tb |
Flour |
| 14 1/2 |
oz |
Low-sodium chicken broth; – divided |
| 1/2 |
c |
Chutney |
| 2 |
tb |
White wine vinegar |
| 1 1/2 |
tb |
Chopped parsley |
| 1 |
bn |
Scallions; chopped |
INSTRUCTIONS
Prepare pasta according to package directions; drain.
Preheat broiler. Lay the chicken breasts and onions out on a large cookie
sheet. Stir together the mustard and honey and brush it over the chicken
and onions. Broil until the chicken is firm and cooked through, about 6
minutes on each side.
In a small bowl, stir together the flour and 1/4 cup of the chicken broth.
In a saucepan, bring the remaining chicken broth to a boil. Whisk in the
flour mixture and stir until thick. Remove from heat and stir in the
chutney, vinegar and parsley.
When chicken is done, slice it and coarsely chop the onion. Toss with the
pasta and sauce and sprinkle with scallions. Set 5 cups aside in the
refrigerator and serve the remainder immediately.
Serves 4 with leftovers or 8 total Each serving provides: 365 Calories;
25.8 g Protein; 58 g Carbohydrates; 4.1 g Fat; 112 mg Cholesterol; 270 mg
Sodium. Calories from Fat: 10% Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)
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