Apologies. I realise that photo above looks a bit, well, bland but I promise you. It didn’t taste as blah as it looks. On the contrary, the Dijon mustard spiced it up a fair bit.
I found inspiration for this dish on Pintrest, my favourite time-waster. I love looking at food on that website, as many of you who follow me on there might well notice and have been taking a lot more inspiration from there recently.
Mr M is rather fond of a creamy chicken pasta concoction so I knew he’d be happy with this, and he was. I liked it too and my 5yr old LOVED it. Even though I overdid the Dijon ever-so-slightly. It was fine, but next time I might go easy on heaping the tablespoon. (In fact in the recipe below I’ve reduced it, if you like it very mustardy, feel free to add more!)
Anyhow, it was a nice, simple and comforting dish that will become a regular in the M household. A few people were asking about this recipe on my Meal Planning Monday blogpost a few weeks ago, so here it is! Recipe serves 4.
Dijon Chicken Penne
350g penne, cooked
4 skinless chicken breasts, diced
150g chestnut mushrooms
3 tbsp olive oil
4 cloves garlic, minced
sea salt & freshly ground black pepper to season
120ml white wine
300ml double cream
2 tbsp Dijon mustard
Heat the oil in a large pan or wok over a medium heat.
Add the diced chicken and the minced garlic to the pan and season well. Fry the chicken until slightly browned and cooked through. When cooked, remove the chicken from the pan.
Pour the wine into the pan and simmer to reduce by half. Add the cream and mustard and season to taste. Simmer gently until the sauce has thickened.
Add the mushrooms to the pan and simmer for 2 minutes. Return the chicken to the pan and simmer for a further 2 minutes.
Serve with the cooked penne and eat immediately!
You can quite comfortably play around with this recipe to suit your own tastes and preferences, you won’t go far wrong!
love & kisses
Mrs M x