Dijonchickenandpasta Recipes

DIJON CHICKEN AND PASTA SALAD

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.

DIJON CHICKEN PASTA BAKE

Steps:

• Preheat oven to 350 degrees and lightly spray a 9×13 inch baking dish with non-stick cooking spray.
• Place trimmed asparagus onto a silpat or parchment lined baking sheet. Bake for 10 minutes them remove from oven. Once cooled, chop into 1 inch pieces.
• Cook pasta according to package directions, drain under cold water then transfer to a 5 quart dutch oven or large pot.
• Heat olive oil into a large 3 quart skillet over medium heat. Add zucchini, red pepper, onion, and garlic. Cook and stir for 5 minutes until slightly softened. Add parsley and thyme, stirring to combine. Add chopped asparagus and stir. Add shredded chicken and season with salt and pepper.
• Boil water and whisk in Shirley J Whisk Bliss. Stir and bring back to a boil until thick and creamy. Reduce heat to low and stir in Dijon mustard. Pour Dijon sauce over cooked pasta then add in cooked vegetables. Stir to combine then transfer to prepared baking dish. Top evenly with Parmesan Cheese and bake for 25 minutes until slightly golden. Remove from oven and serve.

CREAMY CHICKEN PASTA

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.
• Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper.
• Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.

DIJON CHICKEN AND PASTA

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.

DIJON CHICKEN

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.

DIJON CHICKEN AND PASTA SALAD

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.

DIJON CHICKEN BREASTS

Steps:

• Combine first 5 ingredients in heavy large skillet. Bring to gentle simmer over medium-low heat. Add chicken and season with pepper. Cover and poach until chicken is just cooked through, about 20 minutes. Transfer chicken to platter. Boil liquid in skillet until reduced to sauce consistency, about 2 minutes. Pour sauce over chicken and serve.

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.