Get up to 20% off your entire TasteBook purchase + free shipping and a tote. See details here.

Chicken Mustardo

LauraLaura Wackerly

Whenever I ask Bruce what he wants for dinner, this is what he asks for!

Rate this
Chicken Mustardo by Deb Smith
Chicken Mustardo by Deb Smith


  • 4 boneless skinless chicken breasts
  • 1 box linguine noodles
  • 1/8t pepper
  • 3T Dijon mustard, divided
  • 4T olive oil, divided
  • 1/4c heavy (whipping) cream
  • 1/4c dry white wine
  • 2T prepared basil pesto
Save a shopping List


Place chicken between two sheets of wax paper and pound to a 1/4" thickness. Sprinkle chicken with pepper. Coat one side of chicken breast evenly with a portion of the Dijon mustard. Cook chicken in a large skillet until no longer pink. Set chicken aside; do not clean out skillet. Add heavy cream, wine, 2T Dijon mustard and cook, stirring constantly until mixture thickens. Cook pasta to box directions; drain and toss with 2T olive oil and 2T pesto. On individual plates, layer pasta then chicken. Drizzle with warm sauce.

Recipe Notes

Add a note

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web