Dijon creamy chicken spaghetti

Name: Dijon creamy chicken spaghetti
Cook time: 25 min
Yield: 1

with sauteed mushrooms, kale, and herb oil

Ready in around 25 mins

RECIPE FACT:

While Dijon mustard originated in France, around 80% of the mustard seeds used to make Dijon mustard come from Canada.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Bring a pot of salted water to the boil over a high heat.
1. TO PREPARE THE SPAGHETTI:

Once the water is boiling add the whole-wheat spaghetti and cook for 8-10 mins or until al dente then drain well into a colander.
2. TO PREPARE THE VEGETABLES AND CHICKEN:

Slice the mushrooms into ½ cm slices. Thinly slice the spring onion on the diagonal. Remove the stalk from the kale them discard and finely slice the leaves. Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Cut the chicken into 1 cm strips.
3. TO COOK THE CHICKEN AND THE VEGETABLES:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the chicken, season with salt and cook for 2-3 mins stirring regularly. Remove from the pan and set aside. Respray the pan with oil and place back over a medium-high heat. Once hot, add the mushrooms and kale and cook for 1-2 mins. Pour the Dijon sauce into the pan with half the spring onion and cook for 1 min. Add the chicken and any resting juices and cook for a further 1-2 min or until chicken is cooked through. Fold through the spaghetti.
TO SERVE:

Spoon the creamy Dijon chicken spaghetti into a bowl. Sprinkle over the shaved parmesan and remaining spring onion. Drizzle with herb oil and serve with a grind of freshly cracked pepper.