Dijon chicken made better with a yummy cheesy side!
|2||Maple Leaf Prime Naturally® Portions Dijon and Herb Chicken Breasts|
|1 1/2 cups||(375 mL) Tri-coloured rotini or spiral pasta|
|1 cup||(250 mL) Ready prepared cheese sauce|
|2 tbsp||(30 mL) Freshly grated Parmesan cheese|
|1 tbsp||(15 mL) Chopped fresh herbs (parsley, thyme, oregano)|
PREHEAT oven to 350°F (180°C). Arrange chicken breasts in a lightly greased ovenproof baking pan. Cover with aluminum foil and bake for 10 minutes. Remove foil and continue to bake for 10-15 minutes or until cooked through to an internal temperature of 165°F (74°C).
PREHEAT barbecue to medium-high. Lightly coat the grill with a non-stick cooking spray. Cook chicken for 1-2 minutes per side or until evenly char-grilled. Reduce temperature to medium-low and continue to cook turning occasionally for 8-10 minutes or until the internal temperature reaches 165°F (74°C).
COOK pasta according to package directions.
HEAT cheese sauce in a small saucepan; toss cooked pasta together with cheese sauce. Sprinkle with grated cheese and fresh herbs. Divide the pasta between two serving plates and serve with chicken breast.
Make your own cheese sauce by heating 3 tbsp (45 mL) butter in a small saucepan. Stir in ¼ cup (60 mL) of flour and cook for 1-2 minutes. Whisk in 2 cups (500 mL) of milk, salt and pepper. Bring to a boil then simmer for 5 minutes or until thick. Remove from heat and stir in 2 cups (500 mL) of your favourite grated cheese.
Serve rotini and chicken with a side salad.
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