"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Maple Chicken With Peppers and Mustard over Rotini Recipe

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This recipe for Maple Chicken With Peppers and Mustard over Rotini, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Veronica Taylor
Added: Sunday, December 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. Skinless boneless chicken breast
8 oz. rotini
1/3 c. pure maple syrup
1/3c. chicken stock
3 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp dijon mustard
2 tsp cornstarch
1 tsp minced garlic
1 cup thinly sliced red bell peppers
1/3c chopped green onions

Directions:
Directions:
In a nonstick saucepan sprayed with vegetable spray or on a preheated grill, cook chicken over medium-high heat, turning once, for 12 minutes our until cooked throughly. Cut chicken into cubes and set aside.
In a large pot of boiling water, cook rotini for 8 to 10 mins or until tender but firm, drain. Meanwhile, in another saucepan over medium-high heat, combine maple syrup, chicken stock, balsamic vinegar, olive oil, dijon mustard, cornstarch and garlic; whisk well. Cook stirring constantly, for 3 minutes or until thickened and bubbly. Add red peppers; reduce heat to medium-low. Cook, covered, for 2 minutes or until peppers are tender.
In a large serving bowl, combine pasta, chicken, green onions and sauce; toss and coat well. Serve immediately.
* Be sure to buy pure maple sugar and not maple flavored syrup.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
calories 396
sodium 116mg
fiber 3g
protein 17g
fat, total 8g
saturated fat 1.3 g
cholestrol 24mg
carbohydrates 64g

 

 

 

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