Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 large garlic clove, minced

  3. 1 tablespoon chopped fresh rosemary

  4. 1 tablespoon chopped fresh chives

  5. 1 tablespoon apple cider vinegar

  6. 2 1/2 tablespoons maple syrup

  7. 2 tablespoons spicy brown mustard

  8. 3 skinless boneless chicken breast halves

  9. 1 cup chicken stock

  10. 3/4 cup roasted red peppers, diced

  11. 1/4 cup sun-dried tomatoes, chopped

  12. 1/4 pound snow peas, stemmed and lightly steamed

  13. 1/2 pound penne, cooked

Instructions Jump to Ingredients ↑

  1. Make a marinade for the chicken by heating 1 tablespoon of the olive oil in a large skillet over medium heat. Sauté the garlic in the oil for just 30 seconds. Add the herbs and vinegar and cook for 30 seconds more. Pour the mixture into a small bowl to cool, then whisk in the maple syrup and mustard.

  2. Place the chicken in a glass baking dish and pour in the marinade. Turn the meat once to coat it. Cover the bowl and chill the chicken for at least 1 hour or overnight.

  3. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Meanwhile, remove the chicken from the glass dish, saving the marinade, and sprinkle it with salt and pepper. Add the chicken to the skillet and sauté it for 2 minutes on each side to seal in the juices. Reduce the heat to medium and continue heating the chicken until it is cooked through and browned, about 6 minutes.

  4. Then transfer the chicken to a cutting board and cut it into bite-size cubes. Next you will be using the cooking juices that have browned in the skillet to make a glaze, a procedure that's called deglazing the pan. Start by adding 1/2 cup of the chicken stock to the skillet and simmering it until it reduces by half. Add the remaining chicken stock and the reserved marinade and bring the mixture to a boil. Continue cooking at a simmer until the liquid has thickened, 5 or more minutes.

  5. Combine the chicken cubes, roasted red peppers, sun-dried tomatoes, snow peas, and cooked penne in a large bowl. Pour in the sauce and toss the pasta to combine. Season to taste with salt and pepper. Makes 4 servings.


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