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Maple Mustard Chicken With Pasta

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“Sundried Tomatoes, snow peas & red peppers in a maple Mustard sauce. Compliments of Les Petites Gourmettes in Scottsdale, from my Junior League of Phoenix Cookbook.”

Ingredients Nutrition


  1. Saute garlic in oil, add rosemary, chives and vinegar, cook 30 sec; transfer to a bowl to cool.
  2. Whisk in the syrup & mustard put in a glass dish.
  3. Sprinkle chicken with pepper, marinate 1 hours chilled in syrup/mustard mixture.
  4. Remove chicken, reserve marinade; season chicken with salt and pepper, saute in olive oil for 2 minute each side, reduce heat to medium & continue cooking for 3 minutes per side, set chicken aside.
  5. Add the wine to skillet, bring to a boil; cook until reduced by 1/2; add broth & reserved marinade, boil for 5 minute or reduced to desired consistency.
  6. Cut chicken into bitesized pieces;add chicken, red peppers, tomatoes & snow peas to the sauce. Cook until heated through, season with salt & pepper.
  7. Combine chicken mixture and pasta in bowl, mix well.

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