Mustard & White Wine Chicken Pasta

Prep time: 30 mins | Serves: 4

Ingredients:

• 400g pasta (tagliatelle, penne or fusilli work beautifully)

• 400g chicken breast, sliced

• 20g olive oil

• 30g unsalted butter

• 150g onion or shallots, finely sliced

• 15g garlic, finely chopped

• 150g dry white wine

• 200g double cream

• 40g wholegrain mustard

• 20g Dijon mustard

• 50g parmesan, finely grated

• 4g sea salt

• 1g freshly ground black pepper

• 10g fresh parsley or tarragon, finely chopped

Method:

1. Bring a large pan of salted water to the boil and cook the pasta according to packet instructions. Reserve 100g of pasta water, then drain.

2. Heat the olive oil and butter in a wide pan over medium heat. Add the chicken and season lightly with salt and pepper. Cook for 4–5 minutes until golden and just cooked through. Remove and set aside.

3. In the same pan, add the onion and cook gently for 5–6 minutes until soft and translucent. Stir in the garlic and cook for 1 minute until fragrant.

4. Pour in the white wine and simmer for 2–3 minutes until reduced by half.

5. Stir in the double cream, wholegrain mustard and Dijon mustard. Simmer gently for 3–4 minutes until slightly thickened.

6. Return the chicken to the pan, then add the cooked pasta with a splash of reserved pasta water to loosen the sauce.

7. Stir through the parmesan and fresh herbs.

8. Taste and adjust seasoning if needed — a pinch more salt, pepper or mustard to suit your palate.

Storage:

Once cooled, store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or cream to loosen the sauce.