Friday, February 22, 2008
Honey Mustard Chicken Linguine
This is a fast and simple recipe, but so satisfying on a weeknight. It's always been one of my dad's fall back recipes. As a working single father, quick and healthy recipes like these were lifesavers when he got home at 6:30 and still had to make dinner. It's so good, I still make it, even when I have time to spare.
1 lb. chicken thighs
1 cup plain lowfat yogurt
3/4 cup good dijon mustard
1/2 cup honey
1 cup frozen peas
1/2 cup frozen pearl onions
3/4 cup frozen artichoke hearts
1 lb. linguine
Preheat oven to 350. Fill a stockpot with water and put over high heat for the pasta. Sear the chicken thighs over high heat until golden on each side.
In a small bowl, combine the yogurt, mustard and honey. Toss this sauce with the seared chicken and frozen veggies. Bake for 20 minutes. In the meantime, cook the linguine to al dente and drain.
Toss the chicken mixture with the pasta and serve immediately.