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creamy mustard chicken & pasta

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This recipe calls for chicken cutlets. If you can't find them, just use boneless, skinless chicken breasts cut into 4-oz. pieces. Recipe & photo: eatingwell.com

(1 rating)
yield 4 serving(s)
prep time 35 Min
method Stove Top

Ingredients For creamy mustard chicken & pasta

  • 1/2 pkg
    (7 to 8 oz.) whole-wheat angel hair pasta
  • 4
    thin-sliced chicken breasts - or - cutlets (about 1 pound)
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    salt, divided
  • 1/2 tsp
    freshly ground pepper, divided
  • 1/4 c
    all purpose flour
  • 3 Tbsp
    extra-virgin olive oil, divided
  • 1 lg
    shallot, finely chopped
  • 1/2 c
    dry white wine
  • 1/2 c
    water
  • 1/4 c
    reduced-fat sour cream
  • 2 Tbsp
    dijon mustard
  • 2 Tbsp
    chopped fresh sage, plus more for garnish

How To Make creamy mustard chicken & pasta

  • 1
    Bring a large saucepan of water to a boil. Add pasta and cook according to package directions; drain.
  • 2
    Sprinkle chicken with garlic powder and 1/4 tsp. each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 tsp. flour; discard the rest.
  • 3
    Heat 2 Tbsp. oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 5 minutes per side. Transfer to a clean plate.
  • 4
    Reduce heat to medium and add the remaining 1 Tbsp. oil to the pan. Add shallot and cook, stirring, until beginning to brown, about 1 minute. Add the wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 tsp. flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 Tbsp. sage and the remaining 1/4 tsp. each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.
  • 5
    Top the pasta with half the sauce, the chicken, and then the remaining sauce. Garnish with some more sage, if desired.
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