Low Sodium Mustard Chicken with Peas and Fettuccine
Servings
2Serving size
4 ounces chicken with peas and fettuccineThis recipe can be multiplied and keeps well, refrigerated, for 24-48 hours. Reheat gently.
Ingredients
| 3 quart Water |
| 4 ounce Whole Wheat Fettuccine (or gluten-free fettuccine) |
| 2 tsp. Olive oil |
| 1 Large Shallots, raw (minced) |
| 1 Large stalk Celery, raw (diced) |
| 8 ounces Boneless, skinless chicken breast (cut into 1 inch cubes) |
| 3 Tablespoon Coarse ground mustard |
| 1/8 tsp., ground Dried tarragon |
| 1 cup Frozen peas |
| 1 ounce Semisoft goat cheese |
| 1 to taste Black pepper |
Instructions
Place the olive oil in a medium skillet over medium high heat. Add the shallot and celery and cook, stirring frequently, for about 2 minutes.
Add the chicken breast, mustard and tarragon. Cook for about five minutes until the chicken is browned on all sides.
Add 1/4 cup of the pasta water and the frozen peas. Stir well.
Add the goat cheese, salt and pepper and reduce the heat to medium. Add more water if needed. Cook for another 3 minutes until the chicken is cooked through.
Add the pasta and toss well. Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Mustard sauces make great Fall meals. If you keep a jar of great quality coarse ground mustard on hand, you will always have the foundation for a good meal. It can be used for so many great dishes and works extremely well in a creamy sauce such as this one. Always start with less mustard and add a little more after tasting, as there can be a wide variation in flavor between different brands. Purchase one that you know and like to keep on hand and your dishes will be more consistent.