Recipe of Award-winning Mustard Chicken with Creamy Mushroom Spaghetti

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Before you jump to Mustard Chicken with Creamy Mushroom Spaghetti recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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When you go to the grocery store, be sensible about it. Making good decisions when obtaining food means that you'll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to cope with a chaotic store or a long drive through line at the end of the day. You’re going to go home and make what you have on hand. Fill your cupboards with nutritious foods. This way, even when you determine that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

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We hope you got insight from reading it, now let's go back to mustard chicken with creamy mushroom spaghetti recipe. You can cook mustard chicken with creamy mushroom spaghetti using 17 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Mustard Chicken with Creamy Mushroom Spaghetti:

1. Provide of For the chicken marinade.
2. Provide 1 of large chicken breast.
3. Use 1 tsp of french yellow mustard.
4. Provide 1/2 tsp of olive oil.
5. Use 1 tsp of dark soy sauce.
6. You need 1 tsp of lime juice.
7. You need 1 tsp of Italian seasoning.
8. Provide 1 of garlic clove, minced.
9. You need of Freshly ground salt and pepper.
10. Take of For the rest.
11. Prepare 1/2 of bulb fennel, sliced into long chunks.
12. Take 40 g of wholewheat spaghetti.
13. Take 1/2 of small courgette, (around 60g) sliced into 1inch discs.
14. Prepare 30 g of Philadelphia light cream cheese.
15. You need 80 g of mushrooms (any sort) thickly sliced.
16. Provide 1/2 tsp of Italian seasoning.
17. Get to taste of Salt and pepper.

Instructions to make Mustard Chicken with Creamy Mushroom Spaghetti:

1. First, Marinate the chicken in the sauce (you can leave the chicken to marinate for a maximum of 6 hours, any longer and the acid will break down the proteins). Mix all the ingredients together in a bowl. Pat your chicken breast dry with kitchen paper before placing in the bowl and thoroughly coating. Leave in the bowl to marinate..
2. When you're ready to eat, Preheat the oven to 180 degrees fan. Take the marinated chicken breast out of the bowl and shake off any excess sauce before placing onto a baking sheet lined with baking paper or foil. There will still be some of the sauce left in the bowl, roll your prepared Fennel and courgette in this and place around the chicken breast. Place onto the middle shelf of the oven and bake for 18-20 minutes or until the chicken is just cooked through (74 degrees C on a meat thermometer).
3. Around 5-8 minutes into the chicken/veg cooking time, put your pasta into a saucepan of boiling water and boil for 10 minutes. Place your sliced mushrooms onto a non-stick pan and heat through until just softened, this will take around 5 minutes..
4. Turn the heat down to low on the mushrooms and stir in your cream cheese, Italian seasoning, salt and pepper. When the pasta is cooked, pop a tiny splash of the pasta water into the mushroom/sauce mix if you need to loosen the sauce a little before draining and adding the pasta to the mix. Take off the heat while you take your chicken/veggies out of the oven..
5. Pop the pasta/mushroom mix onto a plate and place the chicken and veg on top. Serve straight away and enjoy!.

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