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Ingredientes
- 18 ounce Fettuccine, uncooked Broken in half
- 1 lb Boneless chicken breasts, - (without skin), Sliced in half crosswise
- 1 lrg Red onion, sliced Into 1/2" thick rounds
- 1 Tbsp. Dijon mustard
- 2 Tbsp. Honey
- 2 Tbsp. Flour
- 14 1/2 ounce Low-sodium chicken broth, - divided
- 1/2 c. Chutney
- 2 Tbsp. White wine vinegar
- 1 1/2 Tbsp. Minced parsley
- 1 bn Scallions, minced
Direcciones
- Prepare pasta according to package directions; drain.
- Preheat broiler. Lay the chicken breasts and onions out on a large cookie sheet. Stir together the mustard and honey and brush it over the chicken and onions. Broil till the chicken is hard and cooked through, about 6 min on each side.
- In a small bowl, stir together the flour and 1/4 c. of the chicken broth.
- In a saucepan, bring the remaining chicken broth to a boil. Whisk in the flour mix and stir till thick. Remove from heat and stir in the chutney, vinegar and parsley.
- When chicken is done, slice it and coarsely chop the onion. Toss with the pasta and sauce and sprinkle with scallions. Set 5 c. aside in the refrigerator and serve the remainder immediately.
- Serves 4 with leftovers or possibly 8 total Each serving provides: 365 Calories;
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 8 servings | |
| Calories 377 | |
| Calories from Fat 50 | 13% |
| Total Fat 5.67g | 7% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.06g | |
| Cholesterol 29mg | 10% |
| Sodium 197mg | 8% |
| Potassium 354mg | 10% |
| Total Carbs 61.64g | 16% |
| Dietary Fiber 2.8g | 9% |
| Sugars 11.63g | 8% |
| Protein 19.52g | 31% |
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