"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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.

Veronica Taylor
Added: Sunday, December 23, 2007


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

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:
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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