Recipe of Speedy Mustard Chicken with Creamy Mushroom Spaghetti

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The ingredients needed to make Mustard Chicken with Creamy Mushroom Spaghetti:

1. Take For the chicken marinade
2. Get 1 large chicken breast
3. Take 1 tsp french yellow mustard
4. Take 1/2 tsp olive oil
5. Get 1 tsp dark soy sauce
6. Take 1 tsp lime juice
7. Get 1 tsp Italian seasoning
8. Prepare 1 garlic clove, minced
9. Make ready Freshly ground salt and pepper
10. Take For the rest
11. Take 1/2 bulb fennel, sliced into long chunks
12. Get 40 g wholewheat spaghetti
13. Prepare 1/2 small courgette, (around 60g) sliced into 1inch discs
14. Get 30 g Philadelphia light cream cheese
15. Get 80 g mushrooms (any sort) thickly sliced
16. Get 1/2 tsp Italian seasoning
17. Get to taste Salt and pepper

This creamy dish is not only delicious but it is quite low in fat. Suitable for dinner guests or a quick meal for your family. Add cream, parsley, mustard and lemon juice. Bring to a boil stirring constantly.

Instructions to make Mustard Chicken with Creamy Mushroom Spaghetti:

1. First, Marinate the chicken in the sauce (you can leave the chicken to marinate for a maximum of 6 hours, any longer and the acid will break down the proteins). Mix all the ingredients together in a bowl. Pat your chicken breast dry with kitchen paper before placing in the bowl and thoroughly coating. Leave in the bowl to marinate.
2. When you're ready to eat, Preheat the oven to 180 degrees fan. Take the marinated chicken breast out of the bowl and shake off any excess sauce before placing onto a baking sheet lined with baking paper or foil. There will still be some of the sauce left in the bowl, roll your prepared Fennel and courgette in this and place around the chicken breast. Place onto the middle shelf of the oven and bake for 18-20 minutes or until the chicken is just cooked through (74 degrees C on a meat thermometer)
3. Around 5-8 minutes into the chicken/veg cooking time, put your pasta into a saucepan of boiling water and boil for 10 minutes. Place your sliced mushrooms onto a non-stick pan and heat through until just softened, this will take around 5 minutes.
4. Turn the heat down to low on the mushrooms and stir in your cream cheese, Italian seasoning, salt and pepper. When the pasta is cooked, pop a tiny splash of the pasta water into the mushroom/sauce mix if you need to loosen the sauce a little before draining and adding the pasta to the mix. Take off the heat while you take your chicken/veggies out of the oven.
5. Pop the pasta/mushroom mix onto a plate and place the chicken and veg on top. Serve straight away and enjoy!

Add cream, parsley, mustard and lemon juice. Bring to a boil stirring constantly. Deglazed the mushroom/onion saute with white wine & homemade chicken stock. Drain the spaghetti, tip into a serving dish, spoon the chicken and mushroom sauce on top and sprinkle with a few handfuls of Parmesan. A creamy and dreamy mustard Chicken pasta recipe with chicken, mushrooms and a creamy sauce made of white wine, creme fraiche and dijon.

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