Honey Mustard Chicken Pasta* 1 lb Deli chicken tenders (5–6) 1/4 cup fresh chives, coarsely chopped 8 oz fresh whole baby portabellas, quartered 1 tablespoon canola oil 16 oz egg noodles 1 1/2 cups light honey mustard dressing 1 jar/can chicken gravy (12–14.5 oz) 3/4 cup half & half Bring water to a boil for pasta. Chop chives; cut mushrooms. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add mushrooms; cook 2–3 minutes or until tender. Cook pasta following package instructions. Reduce heat on mushrooms to medium; stir in dressing, gravy, and half & half. Reduce heat to low; cook and stir 3–4 minutes or until sauce thickens. Heat chicken following package instructions. Drain pasta; stir pasta and chives into mushroom mixture. Cut chicken into bite-size pieces; arrange over pasta and serve. (Makes 6 servings.)
Posted on: Thu, 15 Aug 2013 00:37:01 +0000
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