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Categories:
chicken breasts olive oil cremini mushrooms garlic chicken stock white wine grain mustard rigatoni fresh chopped dill
Viewed: 50 - Published at: 7 years agoIngredients
- 1 lb boneless skinless chicken breasts
- 3 tsp olive oil
- 1 None leek, trimmed and cut into thin strips
- 7 oz cremini mushrooms, sliced
- 2 cloves garlic, crushed
- 2/3 cup chicken stock
- 1/2 cup white wine
- 1 tbsp coarse grain mustard
- 14 oz rigatoni
- 1/4 cup fresh chopped dill
Method
- Heat a grill pan on medium-high heat. Brush the chicken with 1 tsp of the oil. Cook for 4 mins each side, until just cooked through. Let stand for 5 mins, then slice thinly.
- Meanwhile, heat the remaining 2 tsp oil in a large nonstick skillet on medium-high heat. Add leeks, mushrooms and garlic, and cook, stirring constantly, for 2 mins, until just softened. Add 2 tbsp of the stock. Reduce the heat to medium; cover and cook for 5 mins, until the leek has softened.
- Increase the heat to high. Add the wine and bring to a boil. Boil for 2 mins, until reduced by half. Add the remaining stock and boil, uncovered, for 3 mins, until reduced slightly. Stir in the mustard.
- Meanwhile, cook the pasta in a large saucepan of boiling water according to package directions. Drain and return to the pan. Add the chicken, leek mixture and dill. Season to taste and toss to combine. Serve immediately.
