Dijon Chicken And Pasta Recipes

Steps:

• Place a large pot of water on to boil. Add the pasta and cook about 12 minutes until al dente or per instructions on the package. Drain.
• While the pasta is cooking, heat the olive oil in a large saute pan over moderately high heat.
• Season the chicken with salt and pepper then add to the pan. Saute the chicken until golden on both sides, about 6 minutes.
• Lower the heat and add the onions. Cook until the onions are translucent, about 5 minutes.
• Add the garlic and cook 1 minute more.
• Remove the chicken from the pan and set aside.
• Turn the heat to medium, add the wine and reduce until it is almost completely evaporated.
• Add the chicken stock and reduce by half.
• Add the mustard and low-fat sour cream and stir until the sauce is creamy.
• Add the chicken and cooked pasta to the sauce and toss until well coated. Sprinkle with fresh basil.

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered about 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well.
• Stir together Seasoning mix, oil, water and mustard in large bowl. Stir in pasta-vegetable mixture. Stir in chicken. Toss with Parmesan Topping.

Steps:

• Melt butter or olive oil in a large skillet.
• Add chicken breasts and cook until done and lightly browned, about 20 minutes.
• Remove chicken to a warm serving platter.
• Stir flour into pan drippings in skillet, cook for 1 minute.
• Add the chicken broth, half and half.
• Stir and cook until the sauce thickens and bubbbles, add in mustard, capers and frozen peas.
• Return chicken to skillet, cover and heat for 10 minutes.
• Garnish with tomatoes and sprinkle with parsley.
• We typically serve with tortolini or other pasta and cover with extra dijon sauce.

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered about 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well.
• Stir together Seasoning mix, oil, water and mustard in large bowl. Stir in pasta-vegetable mixture. Stir in chicken. Toss with Parmesan Topping. Refrigerate any remaining salad.

Steps:

• Heat the olive oil in a non-stick skillet over medium heat. Add the onion and cook until the onion becomes tender, about 4 minutes. Add the garlic and cook 1 minute more.
• Turn the heat up to medium-high. Season the chicken with salt and pepper and add it to the skillet. Saute the chicken until it is golden brown on all sides, about 4 minutes.
• Quickly add the chicken broth and stir with a wooden spoon to release any caramelized bits that are stuck to the pan. Cook until the chicken broth has reduced by half. Stir in the mustard.
• Serve with mashed potatoes.

Steps:

• In 12-inch nonstick skillet, cook chicken and onion over medium-high heat, stirring constantly, until onion is tender and chicken just begins to brown.
• Stir in soup, mustard and dill weed. Heat to boiling. Stir in noodles; return to boiling. Reduce heat to medium; cover and cook 6 minutes, stirring occasionally.
• Add broccoli; cook uncovered 3 to 4 minutes longer, stirring frequently, until broccoli is crisp-tender. Stir in cream cheese until well blended.

Steps:

• Fill a large pot with water and begin to heat for pasta.
• Cut chicken breasts into thin slices, then into 1 inch pieces.
• Peel and quarter onion, then slice thinly.
• Trim stems off of mushrooms and slice thinly.
• Drain artichoke hearts and cut into small pieces.
• Trim zucchini and cut into 1/4 inch pieces.
• Place in a microwaveable dish and set aside.
• Place 1 tablespoon butter & 1 tablespoon vegetable oil in a wide frying pan or wok over medium high heat.
• Press garlic and add; add red pepper flakes, too.
• Then add chicken pieces and cook for 1-2 minutes.
• Microwave zucchini on high for 6 minutes.
• To pan with chicken, add onion slices and cook 1 minute more.
• Add mushroom slices and artichoke pieces.
• Continue cooking until chicken pieces are no longer pink (approximately 4 minutes) and remove pan from heat.
• Reduce burner temperature to low.
• Put pasta in boiling water and cook 1-2 minutes or until done.
• Add Dijon mustard, wine, & tamari to chicken mixture and stir carefully.
• Place pan back on burner and add light sour cream.
• Stir gently until sauce forms.
• Remove from heat.
• Remove zucchini from microwave.
• Season lightly with small amount of butter or margarine, salt, if using, black pepper, if using,
• Drain pasta in a large colander.
• Serve Chicken Dijon over pasta accompanied by fresh zucchini and green onions.
• Serve with bread sticks, a salad of European greens with raspberry vinagrette, and White Zinfandel wine.

Steps:

• Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
• Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
• Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
• Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
• Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
• Enjoy!

Steps:

• Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps.
• Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm.
• Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer.
• Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce.
• Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.

Steps:

• In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
• In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
• Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.

Steps:

• Heat oven to 375°F. Spray 11x7-inch glass baking dish with cooking spray. Place chicken in baking dish.
• In small bowl, mix remaining ingredients except pasta and parsley. Spread mustard mixture over chicken to coat thoroughly.
• Bake uncovered 25 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Meanwhile, cook and drain pasta as directed on package. Garnish chicken with parsley. Serve with pasta.

Steps:

• Pat chicken breasts dry with paper towels; cut each breast into 2 to 3 pieces. Season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Place half of the chicken in Dutch oven and cook 2 to 3 minutes per side or until nicely browned.
• Remove chicken to platter and repeat with remaining chicken. Add remaining 2 tablespoons oil to the pan. Add leeks and garlic and cook over medium heat for 2 to 3 minutes or until softened. Stir in chicken broth; bring to a boil stirring well to scrape any browned bits from bottom of pan. Add chicken back to the Dutch oven; cover and simmer 10 minutes. Mix half and half and corn starch together; add to Dutch oven along with Dijon mustard and thyme. Stir until thickened. Remove from heat and let sit 3 minutes. Transfer to serving platter and sprinkle with chopped, fresh parsley. Serve immediately with rice or noodles.

Steps:

• Pour pasta (from box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
• In large bowl, stir together seasoning (from box), mayonnaise and Dijon mustard to make dressing.
• Add pasta, eggs, bacon, cheese, celery and onions to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.

Steps:

• Cook fettuccine as directed on package. Drain well and return the pasta to the pot.
• Add the cream and mustard to the pasta in the pot. Cook over medium heat, mixing well, about 2 minutes or until hot.
• Add chicken and red peppers (if using) and heat through.