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Balsamic-Glazed Chicken |
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Serves 4
· 2 tablespoons course-grain mustard · 1 tablespoon balsamic vinegar · 1 tablespoon olive oil · 1 tablespoon clear honey · 4 chicken breast fillets · 350g (12oz) farfalle pasta · 50g (2oz) sun dried tomatoes, drained and chopped · Fresh basil leaves (optional)
Wisk together the mustard, vinegar, oil and honey and pour into a non-metallic, sallow dish. Cut the chicken into finger length strips and add to the marinade, making sure each piece is coated thoroughly. Leave to marinate in the fridge for 20 minutes.
Place a wok over a medium heat. Once it’s hot, add the chicken and all the marinade and stir-fry for 8 to 10 minutes until the chicken is cooked through and golden.
Meanwhile, cook the pasta according to the pack instructions. Drain, and then add to the pan of chicken with the chopped sun-dried tomatoes. Toss well and garnish with basil.. |