Thursday, July 28, 2011

Country Dijon Chicken and Pasta

Recipe Taken From:
Virgina Fare Cookbook

2 tbsp. flour
1/4 tsp. pepper
1 lb. skinned & boned chicken breasts, cut into 1 inch pieces
3 tbsp. butter
1 sm. onion, chopped
1 clove garlic, minced
1 1/4 c. whipping cream
1/3 c. Dijon mustard
1/4 c. grated Parmesan cheese
8 oz. fettuccine, cooked & drained
2 tbsp. parsley, chopped

In plastic bag, combine flour, pepper, and chicken; shake to coat. In large skillet, brown chicken in 2 tablespoons butter. Remove chicken to platter and keep warm. Add 1 tablespoon butter to skillet. Saute onion and garlic until soft. Stir in cream, mustard, and cheese. Add chicken, keep warm. Toss hot pasta with 2 tablespoons parsley. Place on serving platter; top with chicken. Sprinkle 1 tablespoon parsley over chicken. 4 to 6 servings.

Notes & Tips:
This took about 40 mins. total to make. Pretty easy and def. yummy. Make sure to use real Parmesan cheese, not the Kraft kind in the canister. Sorry there are no nutrition facts in this cookbook, and honestly you wouldn't want to know with all the cream and butter in this one anyway.

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