“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.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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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