RECIPES- OCCASIONS-WEEKNIGHT
Mustard Chicken Alfredo Fettuccine — A pasta lover’s dream recipe
By Chelsea Mandler
Some pastas require respect. Why? The reason is that Mustard Chicken Alfredo pasta is that good. Every creamy calorie tastes better than the next. While one may assume the magic ingredient is the alfredo sauce, the true find is the mustard, which catapults this culinary experience to new heights and can be made at home in less than 30 minutes.
This savory pasta dish continues to deliver, time after time. The taste of ground mustard, whipped into a thick creamy alfredo sauce, topped with sliced oven-baked chicken, marinated red peppers, a handful of Baby Bella Mushrooms, and the crunch of broccoli unwittingly surprises guests and other family members.
This velvety, soft dish awakens memories the palate forgot long ago. It is easy to make in 30 minutes.
The recipe is as follows:
- 1 lb. skinless chicken breasts
- 1/2 cup of marinated red peppers
- 1/2 cup of Baby Bella Mushrooms
- Previously boiled florets of broccoli dependent on group size
- 1 1/2 cups of heavy whipping cream
- 2 tbsp Inglehoffer Stone Ground Mustard
- Two dollops of fresh lemon juice
- 2 cups of uncooked fettuccine
- ¼ cup of fresh grated parmesan
- Salt and pepper as needed.
- Garnish with parsley
Preheat the oven to 400°F. On the stove, boil six cups water, adding a splash of oil and salt, until boiling. Add the penne pasta and cook for 10 to 12 minutes.
Slather the chicken breasts in light oil or butter on a baking sheet, season, and brown until crisp. Add mushrooms to the side of the chicken and allow the ingredients to cook for 6 minutes. Turn the chicken and mushrooms over and squeeze fresh lemon juice over the top of the chicken for another 5 to 6 minutes or until done.
Pour the heavy whipping cream into a separate pan and boil it on high. Consistently stir the heavy cream sauce for up to 10 minutes to avoid burning it or when the consistency is the desired thickness. Add Inglehoffer Stone Ground Mustard to the alfredo sauce and season with salt and pepper.
Cover and boil the broccoli in an additional pot for a few minutes. Quickly remove the broccoli from the heat, as it will continue to cook if left on the stove. Instead, take the florets and rinse them with cold water, allowing them to remain slightly crunchy to bolster the different textures presented in this dish.
Finally, cut the chicken breasts into slices. Pour mushrooms, marinated red peppers, and broccoli florets into the creamy mustard alfredo sauce, sprinkling in the freshly grated parmesan to taste with a subtle hint of parsley.
For the overzealous food lovers, consider adding fresh sourdough bread and a garden salad. Or serve plain. Either way, Mustard Alfredo Chicken Fettuccine is always met with amazement and heavenly delight by all who enjoy this recipe.
(Serves 4 to 6 people)
