Spring Honey, Mustard and Lemon Chicken Linguine

Hi guys, here is a zesty spring inspired chicken that’s so versatile, you can use it with anything.  Today I have put it with linguine (which is one of my fav pastas), but you could easily mix this into a salad or put it with rice, couscous or some lovely Italian Rosemary and garlic roast potatoes with a simple green salad on the side.


Please make sure that you are tasting the marinade all the way through so that you can make it to your taste.  I love lemon and do have a tendency to overdo it for others taste!  Lets get to it!

Spring Honey Mustard & Lemon Chicken Linguine

  • Servings: 4
  • Time: prep 15 mins | cooking 20mins | total 35mins
  • Difficulty: easy
  • Print


Credit: Live Change Challlenge

Ingredients

  • 3 medium chicken breasts 
  • 320g linguine

Marinade

  • 4 heaped tspn wholegrain mustard
  • Juice of a whole lemon
  • 3-4 tspn honey (depending on how sweet you like it, I used 4)
  • 6-8 fresh thyme spriggs, leaves removed

Sauce

  • 3 tbsp creme fraiche 
  • 1/4 pt chicken stock
  • Parmesan to finish the dish

Directions

  1. Mix the marinade ingredients together and taste. Adjust by adding more lemon, mustard or honey if you like.
  2. Cut up the chicken into bite size pieces and put into a bowl.
  3. Add half the marinade to the chicken and mix well. This can be done ahead of time if you prefer.
  4. Put a pan of boiling salted water on the stove ready to add the pasta.
  5. In a large frying pan, add the chicken (including its marinade) and begin to cook, turning until the pasta is browned, sticky and cooked through.  This should take about 6-8 minuted depending on the thickness of your chicken.  Always cut a piece through to check its cooked.
  6. Meanwhile, add the pasta to the pot of water, giving it a stir to make sure it doesn’t stick together.
  7. Remove the cooked chicken from the pan and set aside.  Give the pan a wipe out to remove any caramelised bits.
  8. Add the stock and remaining marinade to the pan and bring to a simmer. Add the creme fraiche and stir, continue to simmer until it thickens slightly.  Taste and add salt and pepper if needed.
  9. By this point, your pasta should be nearly cooked and firm to the bite.  Using a tongs or pasta ladle, add the past to the sauce, you want it to take some of the water with it so don’t drain it too much.  Continue to cook in the sauce until the pasta has absorbed some of the sauce and is tender to the bite.
  10. At this point, you can either mix through the chicken, or arrange on the top for artistic effect!  Take to the table and enjoy with some freshly grated or shaved Parmesan.

Thanks for reading and let me know if you try it 😉

Buon appitito!

A x

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