garden fresh spinach linguine with chicken in honey-mustard sauce

garden fresh spinach linguine with chicken in honey-mustard sauce

another 5:4 - with great success. ooh's and ahh's were well-received and made my chef-in-progress heart smile.

2 chicken breasts
2 servings of tinkyada spinach linguine
1 yellow tomato, sliced
1 orange tomato, sliced
1 red tomato, sliced
4-6 large mushrooms, sliced
10-12 spears of green asparagus, chopped into bite sized pieces
10-12 spears of yellow asparagus, chopped into bite sized pieces
1/8 c. honey (approximately; just use equal parts mustard and honey, and make sauce to desired quantity)
1/8 c. good, stone ground mustard
garlic powder, salt, fresh ground pepper


slice chicken and marinate in mixture of equal parts honey and mustard (if making for dinner, start marinade in morning).

bring salted water in saucepan to a boil. boil noodles for 1-2 minutes, cover, and remove from heat. let sit for 20 minutes. (energy saving method).
meanwhile, lightly oil a fry pan, and saute asparagus and mushrooms mid-way with garlic, salt and pepper. remove from pan, and fry chicken.
once chicken is browned, return veggies to the pan, adding tomatoes until cooked through to desired consistency.

drain pasta and toss with equal amounts of honey and mustard. if desired, add more sauce to veggies, then toss together.

veganise with agave nectar and nixing the chicken.
shortcut: pre-cook chicken, toss veggies sauce and chicken together in fry pan whilst boiling noodles.