Lemon Chicken Pasta (7 Points)

Name: Lemon Chicken Pasta (7 Points)
Ingredients: 4 teaspoons whole grain mustard; 2 tablespoons honey; 4 skinless chicken breasts, on the bone; 1 head garlic, broken into cloves but not peeled (yes, whole bulb); 4 red onions, cut into 8 wedges each; 4 sprigs rosemary; 1 lemon, quartered; 10 fluid ounces chicken stock; 12 ounces pasta; salt; fresh ground black pepper

11 ingredients

11 steps

Ingredients

4 teaspoons whole grain mustard
2 tablespoons honey
4 skinless chicken breasts, on the bone
1 head garlic, broken into cloves but not peeled (yes, whole bulb)
4 red onions, cut into 8 wedges each
4 sprigs rosemary
1 lemon, quartered
10 fluid ounces chicken stock
12 ounces pasta
salt
fresh ground black pepper

Directions

1

Preheat the oven to gas Mark 6, 200C, 400F.
2

Mix together the mustard and honey and spread on top of each chicken breast.
3

Place the breasts in a deep baking tray with the garlic cloves, onion wedges and rosemary leaves.
4

Squeeze the lemon juice over the top and place the left over lemon peel in the tray too.
5

Pour over the stock and season.
6

Cover with foil and bake in the oven for 45 minutes, before removing the foil for another 5 minutes.
7

Meanwhile cook the pasta in plenty of salted, boiling water and drain.
8

Remove the lemon peel from the baking tray and discard.
9

Remove the chicken breasts.
10

Toss the cooked past with the vegetables and juices in the oven tray.
11

Serve each portion of pasta topped with a chicken breast, sliced.