Honey mustard chicken pasta

200 g cooked chicken 250 g farfalle pasta (bowties) 1 liter vegetable or chicken broth (4 cups) 1 onion 1 garlic clove 2 tbsp olive oil 100 ml white wine (⅖ cup) 200 ml heavy cream (⅘ cup) 1 tbsp mild mustard 1 tsp honey 80 g mozzarella (¾ cup) 40 g parmesan (⅓ cup) Salt Pepper

Remove the bones and skin from the chicken and cut it into cubes.

Boil the pasta in broth instead of water according to package instructions until al dente. Reserve some broth for the sauce.

In a large pan, sauté the finely chopped onion and garlic in olive oil for 2–3 minutes.

Deglaze with white wine and let the alcohol evaporate. Add the chicken.

Stir in the cream, mustard, honey, salt, and pepper. Simmer for 4–5 minutes.

Add the cooked pasta to the sauce and stir well. Then add the cheeses. If needed, add a splash of broth to help the sauce thicken.

Serve immediately with freshly ground pepper.

Budget Recipes