Dijon mustard chicken

Name: Dijon mustard chicken
Cook time: 25 min
Yield: 2
Cuisine: Western Europe

with mushrooms and spaghetti

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 2 people

Cooking Instructions:

1. TO PREPARE THE SPAGHETTI:
Once the water is at a rolling boil, add the wholewheat 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 kale leaves discarding the stalks and finely slice the leaves. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut the chicken breasts 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 in the Dijon mustard sauce into the pan, add half the spring onion and cook for 1 min. Add the chicken and any resting juices then cook for a further 1-2 mins or until chicken is cooked through. Fold through the spaghetti.
TO SERVE:
Spoon the creamy Dijon mustard chicken and spaghetti into bowls. Sprinkle over shaved Parmesan and remaining spring onion. Serve with a grind of freshly cracked pepper.