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Maple Chicken With Peppers and Mustard over Rotini

Maple Chicken With Peppers and Mustard over Rotini comes together with Skinless Boneless Chicken Breast, Rotini, Pure Maple Syrup, Chicken Stock, and Balsamic Vinegar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 6 oz
• 8 oz
• 1/3 cup
• 1/3 cup
• 3 tbsp
• 2 tbsp
• 1 tbsp
• 2 tsp
• 1 tsp
• 1 cup
• 1/3 cup

Method (preview)

1. 1

   In a nonstick saucepan sprayed with vegetable spray or on a preheated grill, cook chicken over medium-high heat, turning once for 12 minutes or until cooked through.

2. 2

   Cut chicken into cubes; set aside.

3. 3

   In a large pot of boiling water, cook rotini for 8 to 10 minutes or until tender but firm; drain.

4. 4

   Meanwhile, in another saucepan over medium-high heat, combine maple syrup, chicken stock, balsamic vinegar, olive oil, Dijon mustard, cornstarch and garlic; whisk well.

5. 5

   Cook, stirring constantly, for 3 minutes or until thickened and bubbly.

6. 6

   Add red peppers; reduce heat to medium-low.

7. 7

   Cook, covered, for 2 minutes or until peppers are tender.

8. 8

   In a large serving bowl, combine pasta, chicken, green onions and sauce; toss to coat well.

9. 9

   Serve immediately.

10. 10

    Brought to you by Grassroots Recipes Mastercook Collections and Robin Demers

11. 11

    S(Formatted for MC6)

12. 12

    "Robin Demers, Feb. 2002."