Mustardy Chicken & Mushroom Rotini
Hands-on time: 10 minutes
Cooking time: 15 minutes (or until the water boils & the pasta cooks)
8oz/225g Rotini (farfalle or whatever your favorite short pasta is)
1 tbsp extra virgin olive oil
1 small onion, diced
4oz/100g cremini mushrooms, cut into quarters (2 cups)
1-2 large cloves garlic, finely chopped
2 cups cooked chicken meat, diced or shredded
1 sweet red pepper, seeded and cut into 2” strips (about 1 cup)
4-5 sun dried tomatoes (in oil), coarsely chopped (we didn’t use any this time, but it would be lovely)
1 tbsp fresh basil leaves, shredded
1-2 heaping tbsp grainy mustard
Large pinch red chili pepper flakes
1. Cook the pasta until al dente in a large pot of salted water. (usually 8-10 minutes depending on the type of pasta used.) Drain the pasta, reserving 1 cup of pasta cooking water and set aside.
2. My daughter used the same pot or you could use heat the olive oil in a non stick skillet over medium high heat, while the pasta is cooking. Sauté the onions and mushrooms until golden and then add the garlic, red pepper strips, sun-dried tomatoes (if you are using any), chicken, and chili pepper flakes. Toss and sauté until everything is heated through.
3. Mix the mustard with ½ cup of the pasta water and taste for seasoning.
4. In a large serving bowl, combine the pasta, chicken mixture, basil leaves and mustard “sauce”. Toss, taste for seasoning and serve. Great with a simple bitter greens salad and vinaigrette.