Here’s another easy meal that’s really tasty, and a good way to use up some more of your veggies. This is a recipe that I got from a good friend back home in Idaho — apparently it originally comes from a small diner in McCall, ID, a few hours north of where I grew up. In any case, this is an awesome recipe, and another one I keep coming back to. It requires a bit more dishware than my Stuff in a Pan recipe from last time, but it’s completely cookable in about 20 minutes.
It’s slightly less forgiving on what you can reasonably substitute, as well — using other veggies won’t make it bad, per se, but I find that I prefer to stick closely to the original if possible (you’ll notice I left the broccoli out and added tomatoes in this version, because I didn’t have any broccoli).
Honey Mustard Chicken (serves 4-ish)
1-2 lbs boneless chicken breast
1 large head of broccoli, chopped coarsely
1 onion, chopped (I used both red and yellow onion here)
2-4 sticks of celery, chopped
1 lb pasta (angel hair works best, but I used fettuccine here)
5 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp honey
Slivered almonds (toasted if desired)
Cook the chicken somehow. If you grill the chicken, it tastes best, I think, but any other way will work just as well; cut the chicken into cubes. Meanwhile, put the broccoli, onion, and celery in a frying pan, along with some olive oil. Put some water in a pot and bring to a boil, and cook the pasta. While everything is cooking, you can prepare the honey mustard sauce — just mix the mayonnaise, mustard, and honey together:
Once everything’s done, put some pasta on a plate, spoon some chicken and veggies over the top, mix in a spoonful of honey mustard, and sprinkle with the almonds. If you toast the almonds, they really do taste better in this dish, but I’m always too lazy.