Best Idea to Serving Appetizing Mustard Chicken with Creamy Mushroom Spaghetti

Hoping to eat Mustard Chicken with Creamy Mushroom Spaghetti a luxurious restaurant's, but for some causes are not able to go to restaurants. This site gonna guide you with useful ways on preparing a Mustard Chicken with Creamy Mushroom Spaghetti like a famous chef made.

We hope you got insight from reading it, now let's go back to mustard chicken with creamy mushroom spaghetti recipe. To cook mustard chicken with creamy mushroom spaghetti you only need 17 ingredients and 5 steps. Here is how you cook it.

To make an unforgettable Mustard Chicken with Creamy Mushroom Spaghetti, here are the materials needed:

1. Get of For the chicken marinade.
2. Provide 1 of large chicken breast.
3. Provide 1 tsp of french yellow mustard.
4. Take 1/2 tsp of olive oil.
5. Provide 1 tsp of dark soy sauce.
6. Prepare 1 tsp of lime juice.
7. Provide 1 tsp of Italian seasoning.
8. Provide 1 of garlic clove, minced.
9. Take of Freshly ground salt and pepper.
10. You need of For the rest.
11. You need 1/2 of bulb fennel, sliced into long chunks.
12. Provide 40 g of wholewheat spaghetti.
13. Get 1/2 of small courgette, (around 60g) sliced into 1inch discs.
14. Get 30 g of Philadelphia light cream cheese.
15. Get 80 g of mushrooms (any sort) thickly sliced.
16. You need 1/2 tsp of Italian seasoning.
17. You need to taste of Salt and pepper.

After preparing the ingridients, next you are ready to cook your 5-star Mustard Chicken with Creamy Mushroom Spaghetti by following the procedures below:

1. First, Marinate the chicken in the sauce (you can leave the chicken to marinate for a maximum of 6 hours, any longer and the acid will break down the proteins). Mix all the ingredients together in a bowl. Pat your chicken breast dry with kitchen paper before placing in the bowl and thoroughly coating. Leave in the bowl to marinate..
2. When you're ready to eat, Preheat the oven to 180 degrees fan. Take the marinated chicken breast out of the bowl and shake off any excess sauce before placing onto a baking sheet lined with baking paper or foil. There will still be some of the sauce left in the bowl, roll your prepared Fennel and courgette in this and place around the chicken breast. Place onto the middle shelf of the oven and bake for 18-20 minutes or until the chicken is just cooked through (74 degrees C on a meat thermometer).
3. Around 5-8 minutes into the chicken/veg cooking time, put your pasta into a saucepan of boiling water and boil for 10 minutes. Place your sliced mushrooms onto a non-stick pan and heat through until just softened, this will take around 5 minutes..
4. Turn the heat down to low on the mushrooms and stir in your cream cheese, Italian seasoning, salt and pepper. When the pasta is cooked, pop a tiny splash of the pasta water into the mushroom/sauce mix if you need to loosen the sauce a little before draining and adding the pasta to the mix. Take off the heat while you take your chicken/veggies out of the oven..
5. Pop the pasta/mushroom mix onto a plate and place the chicken and veg on top. Serve straight away and enjoy!.

Season to taste with kosher salt. Add the chicken back to the pan and reheat in the liquid and mushrooms. A delicious, super creamy white wine based sauce loaded with mushrooms and tender, perfectly seared chicken. The next steps happened pretty quickly, pouring in the cream, mustard, and crushed red pepper. I'd been worried about the sauce thickening up, but it came together easily, a pale gold studded.

Recipe : Mustard Chicken with Creamy Mushroom Spaghetti

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