Balsamic Chicken With Pasta

Name: Balsamic Chicken With Pasta
Ingredients: 500 g mini chicken fillets; 2 tablespoons coarse grain mustard; 1 tablespoon balsamic vinegar; 1 tablespoon clear honey; 1 tablespoon dark soy sauce; 1 tablespoon olive oil; 275 g penne or 275 g rigatoni pasta; 320 g sugar snap peas; 250 g asparagus, trimmed and cut into short lengths; 10 sun-dried tomatoes packed in oil, drained and roughly chopped; basil leaves, to garnish

11 ingredients

9 steps

Ingredients

500 g mini chicken fillets
2 tablespoons coarse grain mustard
1 tablespoon balsamic vinegar
1 tablespoon clear honey
1 tablespoon dark soy sauce
1 tablespoon olive oil
275 g penne or 275 g rigatoni pasta
320 g sugar snap peas
250 g asparagus, trimmed and cut into short lengths
10 sun-dried tomatoes packed in oil, drained and roughly chopped
basil leaves, to garnish

Directions

1

Cut each chicken fillet into bight sized pieces.
2

Whisk together the mustard, vinegar, honey, soy sauce and olive oil in a large bowl.
3

Season well, add the chicken and toss so that all the pieces are coated.
4

Cover and leave for 30 minutes.
5

Cook the pasta in a large pan of lightly salted boiling water for 12 minutes, adding the sugar snap peas and asparagus for the last 3 minutes.
6

Drain.
7

While the pasta is cooking, tip the chicken and all the marinade into a wok or large frying pan and fry, stirring occasionally, for 5-6 minutes or until cooked through.
8

Add the cooked pasta and vegetables, along with the sun-dried tomatoes, and toss together.
9

Serve garnished with basil leaves.