Best Chicken And Beer Mustard With Pasta Recipes

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HONEY-MUSTARD CHICKEN PASTA



Honey-Mustard Chicken Pasta image

"In the six years that we have been married, my husband and I have lived in five countries on three continents," writes Rebecca Lentz of Chattanooga, Tennessee. "This dish has proved to be a winner wherever in the world we have been."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 15

1 cup uncooked bow tie pasta
2 bacon strips, diced
1/3 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
1 cup diced cooked chicken
1/2 cup frozen peas, thawed
1/2 cup condensed cream of chicken soup, undiluted
1/3 cup 2% milk
1 tablespoon prepared mustard
2 teaspoons honey
1/2 teaspoon dried parsley flakes
1/8 teaspoon salt, optional
1/8 teaspoon pepper
2 teaspoons grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. , In the drippings, saute mushrooms and onion until tender. Add garlic; saute for 1 minute. Stir in the chicken, peas, soup, milk, mustard, honey, parsley, salt if desired, pepper and bacon. Cook and stir over medium heat until heated through. Drain pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 432 calories, Fat 11g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 582mg sodium, Carbohydrate 49g carbohydrate (15g sugars, Fiber 4g fiber), Protein 34g protein.

MUSTARD-BAKED CHICKEN



Mustard-Baked Chicken image

A spicy kick to a delicious and easy baked chicken recipe. Any mustard works, but we love one available at health food stores that has apple cider vinegar in it.

Provided by Alejandro Junger

Categories     HarperCollins     Chicken     Mustard     Dinner     Fennel     Vinegar     Garlic     Wheat/Gluten-Free     Quick and Healthy

Number Of Ingredients 7

2 whole pasture-raised chicken legs, thighs, and drumsticks separated
1/4 cup extra-virgin olive oil
2 tablespoons whole-grain mustard
4 garlic cloves
1 teaspoon fennel seeds
1 teaspoon apple cider vinegar
2 teaspoons sea salt

Steps:

  • Preheat the oven to 400˚F.
  • In a large bowl, toss all the ingredients together and allow the chicken to marinate for 15 minutes in the refrigerator. Transfer the chicken to a baking dish and spoon any excess marinade over it. Bake for 20 to 30 minutes, or until a nice brown crust forms on top of the meat. Serve warm.

CHICKEN IN BEER HONEY MUSTARD SAUCE



Chicken in Beer Honey Mustard Sauce image

I had some leftover beer in the house which had gone flat. Had chicken breasts in the house so decided to try and combine the two.

Provided by Pooja Kanal

Categories     One Dish Meal

Time 26m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 10

2 teaspoons oil (I used extra virgin olive oil)
4 boneless chicken breast halves
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
3 tablespoons thinly sliced shallots
1/2 cup beer
2 tablespoons low sodium soy sauce
1 tablespoon whole grain Dijon mustard
1/4 cup honey
2 tablespoons fresh cilantro leaves

Steps:

  • 1. Heat a pan over medium-high heat. Add oil to pan; swirl to coat.
  • 2. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done.
  • 3. Remove chicken from pan; keep warm.
  • 4. Add shallots to the same pan and cook for 1 minute or until translucent.
  • 5. Combine beer, soy sauce, dijon mustard and honey in a small bowl and stir with a whisk.
  • 6. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits.
  • 7. Cook 3 minutes or until liquid is reduced to 1/2 cup.
  • 8. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with cilantro.

CHICKEN IN MUSTARD



Chicken in Mustard image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 20

1 1/2 to 2 pounds chicken thighs, skin removed
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1 onion, chopped
1/4 pound white button mushrooms, quartered
3 cloves garlic, minced
1 tomato, chopped
1 tablespoon flour
1 teaspoon dried tarragon
1/2 cup white wine
1 cup chicken stock, plus more if needed
1/4 cup Dijon mustard
2 tablespoons sour cream
Super Buttered Noodles, recipe follows
2 chicken bouillon cubes
1 pound egg noodles
3 tablespoons butter, softened
1 tablespoon sour cream
Chopped fresh parsley, for garnish
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Rinse and dry the chicken thighs and season with salt and pepper.
  • Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
  • Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
  • When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles.
  • In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.

CHICKEN AND BEER MUSTARD WITH PASTA



Chicken and Beer Mustard With Pasta image

Make and share this Chicken and Beer Mustard With Pasta recipe from Food.com.

Provided by Honni

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

500 g chicken breasts, diced
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic
5 button mushrooms, sliced
2 onions, diced
1 carrot, diced
1 cup bacon, trimmed and diced
3 tablespoons beer mustard (if you don't have beer mustard any seeded mustard will do)
1 cup white wine
300 ml cream
2 tablespoons parsley, diced
salt and pepper

Steps:

  • Melt oil and butter in frypan. (I use a large electric frypan but if cooking on a stovetop a large saucepan will do).
  • Add diced garlic, Onions, Carrots, Mushrooms and Bacon and fry for a few mins 'til soft.
  • Add diced Chicken and fry 'til brown.
  • Add Beer Mustard and salt and pepper.
  • Deglaze pan with the White Wine.
  • Add 300 ml Cream and Parsley.
  • Simmer to reduce liquid to a sauce.
  • Serve over pasta of your choice.
  • I like to put pasta on the plate and cover with baby spinach and then cover with the chicken mustard sauce and top with freshly grated parmesan cheese.

CREAMY MUSTARD CHICKEN PASTA



Creamy Mustard Chicken Pasta image

This chicken pasta tossed in a creamy sauce with a touch of mustard is a delicious alternative to your beloved Fettuccine Alfredo.

Provided by Julia Frey of Vikalinka

Categories     Main Course

Number Of Ingredients 12

1 tbsp olive oil
2 chicken breasts (skinless and bonelss)
salt and pepper
1 shallot (or 1/2 onion, chopped)
2 clove garlic
4 sprigs thyme (or 1/2 tsp dried thyme)
80ml/1/4 cup dry white wine (such as Sauvignon Blanc)
1 tbsp Dijon mustard
175ml/2/3 cup chicken stock
250ml/1 cup double cream/heavy cream
salt to taste
1 lbs pasta (such as fettuccine or tagliatelle)

Steps:

  • Get the pasta cooking in a large pot of salted water according to package instructions. Meanwhile, slice the chicken breasts in bite-sized pieces, season with salt and pepper. Heat the olive oil in a large frying pan and brown the chicken on both sides for about 5-7 minutes. Remove to a plate.
  • To the same pan, add the chopped shallot and cook for 5 minutes over low heat, then add the minced garlic and thyme and cook for half a minute longer, then deglaze the pan with the white wine and let the wine reduce for 2-3 minutes.
  • Add the chicken stock to the pan together with the Dijon mustard and heavy cream, stir to combine and let it simmer for a couple of minutes, season with salt to taste. Bring the chicken back to the pan and coat with the sauce. Drain the pasta and reserve 1/2 cup of the pasta water. Bring the pasta to the pan and toss with the sauce, add a splash of pasta water if the pasta is getting too dry. Add a pinch of salt if needed. Serve topped with grated Parmesan cheese.

Nutrition Facts : Calories 559 kcal, Carbohydrate 60 g, Protein 28 g, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 106 mg, Sodium 1342 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving

SPICY EASY BAKED CHICKEN DRUMSTICKS



Spicy Easy Baked Chicken Drumsticks image

Chicken drumsticks are marinated in mustard, beer, red pepper flakes, garlic, salt, and pepper to make this simple tasty dinner.

Provided by Chef Mo

Time 3h

Yield 4

Number Of Ingredients 7

½ cup light beer
⅓ cup prepared yellow mustard
2 cloves garlic, chopped
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon black pepper
2 pounds chicken drumsticks

Steps:

  • Combine beer, mustard, garlic, pepper flakes, salt, and pepper in a 1-gallon resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
  • Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
  • Preheat oven to 425 degrees F (220 degrees C). Place drumsticks and sauce into a baking dish, discarding the plastic bag.
  • Transfer drumsticks and marinade to a baking dish and cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Check chicken and remove cover if desired. Continue to bake until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 355.4 calories, Carbohydrate 2.5 g, Cholesterol 138.3 mg, Fat 17.9 g, Fiber 0.9 g, Protein 42.2 g, SaturatedFat 4.7 g, Sodium 665.7 mg, Sugar 0.3 g

HONEY-MUSTARD CHICKEN PASTA



Honey-mustard chicken pasta image

This tasty pasta dish is a great way of using up your leftover chicken

Provided by Jane Hornby

Categories     Dinner, Pasta

Time 20m

Number Of Ingredients 8

300g farfalle or other pasta shape
3 tbsp reduced-fat mayonnaise (use full-fat if you prefer)
1 heaped tsp wholegrain mustard
1 tsp clear honey
300g cooked chicken , torn into rough pieces
4 spring onions , thinly sliced (or use ½ red onion, thinly sliced)
small bunch basil , leaves roughly torn
4 tomatoes , quartered, then each chunk halved

Steps:

  • Boil the pasta, then cool under running water. Mix the mayo, mustard and honey in a large bowl and loosen with a little water to make a dressing the consistency of double cream. Add the pasta, chicken, onions, basil and tomatoes, season to taste, then gently mix together.

Nutrition Facts : Calories 450 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.55 milligram of sodium

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