Just another quick one from me, as I haven’t has as much time as I would have liked in the kitchen over the past 2 weeks, so this is a really relevant recipe that I hope will come in useful to you other busy people out there.
This is a really quick and easy dinner for one that I cook for myself at home from time to time whenever everyone else is out. I lovelovelove the taste of sweet honey and spicy wholegrain mustard together and I recently tried a maple syrup and mustard combo that tasted possibly even better that I am going to have to try out in my own kitchen soon!
Like I said, this recipe isn’t a fancy one and can be thrown together in about 20 mins (a bit longer if you add the chicken) and only uses 4 ingredients, so it’s perfect for students or those of you that don’t have too much time on your hands but want a tasty and filling dinner!
Ingredients (Serves 1)
For the chicken (optional):
1 Skinless Chicken Breast
½ Tbsp Wholegrain Mustard
½ Tbsp Honey
1Tbsp Olive Oil
Pinch of Salt and Pepper, to season
For the pasta:
½ Mug of Pasta
100ml Crème Fraiche (I use half-fat, but full fat works just as well)
1½ Tbsp Wholegrain Mustard
1½ Tbsp Honey
– If using the chicken then preheat the oven to 180c/160c Fan/350F/Gas Mark 4.
Place the chicken breast in a small mixing bowl and add the wholegrain mustard, honey, olive oil, salt and pepper. Using your hands, spread these ingredients evenly over the chicken so that it will pick them up when cooking.
Once the chicken is coated in this sticky marinade, place it on a sheet of foil and wrap tightly, making sure there are no gaps in the foil package, as this may dry the chicken out.
Place in the centre of the oven and cook for around 35-40 minutes, until the chicken meat is white and piping hot throughout.
* Wash your hands as soon as you are finished handling the raw chicken to avoid cross contamination.
Meanwhile, add the pasta to a pan of boiling water with a pinch of salt, and cook on a medium heat until soft via packet instructions.
Once cooked, turn off the heat, drain the pasta and add it back to the saucepan, making sure the pan is no longer on the heat.
In a small mixing bowl, add the crème fraiche, honey, mustard and salt and pepper, before giving it a good stir and bringing it all together. Pour this sauce over the pasta and mix well so the pasta is evenly coated with the crème fraiche sauce.
If using the chicken, then once it is cooked (the meat is white and piping hot throughout), remove the breast from the oven and cut into 2cm thick slices.
Add the chicken to the top of the pasta and enjoy!