Steps to Prepare Favorite Mustard Chicken with Creamy Mushroom Spaghetti

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, mustard chicken with creamy mushroom spaghetti. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Mustard Chicken with Creamy Mushroom Spaghetti is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Mustard Chicken with Creamy Mushroom Spaghetti is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook mustard chicken with creamy mushroom spaghetti using 17 ingredients and 5 steps. Here is how you can achieve it.

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

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

Steps 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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