Chicken in Mustard Sauce with
Cauliflower and Pasta
Total time: 30 minutes
By cooking the cauliflower with the pasta we not only save a pan, but add flavor to the pasta. To serve, put the Cauliflower Pasta on a small platter and lay the chicken on top with the rest of the sauce.
Ingredients:
- 2 chicken breasts, boneless, skinless (or sliced, cooked chicken)
- 1 medium onion
- 1 tbs olive oil
- 1 tsp thyme
- 1/2 cup (4oz, 125ml) chicken broth
- 1/2 cup (4oz, 125ml) white wine
- 2 tbs Dijon-style mustard
- 1/2 cup (4oz, 120gr) yogurt
- 1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock
- 1/3 head cauliflower, enough for 2 people
- 1 cup (3.3oz, 95gr) dried pasta, bite-size
- 1/2 cup (2oz, 60gr) shredded cheese
Instructions:
- Peel and chop the onion.
- Sauté onion in oil in nonstick skillet over medium-high heat.
- If using uncooked chicken breasts: when onion starts to brown, move it to the sides of the pan and sauté chicken breasts until lightly browned. Note: I often cut the breasts in half
- Add thyme, mustard, wine, and stock. Stir to combine.
- Cover, reduce heat and simmer until chicken is done, about 15 minutes.
- If using cooked chicken: add to onions in skillet with thyme, mustard, wine, and stock, simmer until heated through.
- For both: Dissolve cornstarch in chicken stock.
- Uncover, increase heat and add cornstarch. Stir until sauce is thickened.
- Remove from heat and stir in yogurt.
- The pasta: Heat a large pot of water to boiling over high heat. Add a pinch of salt if desired. (No oil)
- Cut cauliflower into florets.
- When water is boiling add pasta and cauliflower. Cook until both are done - assuming app. 11 minutes cooking time. If your pasta takes longer, wait a few minutes before adding the cauliflower.... or vice versa.
- When done, drain well.
- To finish: Put cauliflower and pasta back into the pot.
- Add 1/2 cup of the sauce and toss to combine.
- Arrange pasta / cauliflower on platter, sprinkle with cheese.
- Lay chicken on top and serve, remaining sauce on the side.