Honey-Mustard Chicken Salad with Fettuccine
Serves 4 with leftovers or 8 total
18 oz. Fettuccine, uncooked, broken in half
1 pound skinless, boneless chicken breasts, sliced in half crosswise
1 large red onion, sliced into 1/2-inch thick rounds
1 tbsp. Dijon mustard
2 tbsp. honey
2 tbsp. flour
1 14 1/2-oz. can low-sodium chicken broth, divided
1/2 cup chutney
2 tbsp. white wine vinegar
1 1/2 tbsp. chopped parsley
1 bunch scallions, chopped
Prepare pasta according to package directions; drain.
Preheat broiler. Lay the chicken breasts and onions out on a large cookie sheet. Stir together the mustard and honey and brush it over the chicken and onions. Broil until the chicken is firm and cooked through, about 6 minutes on each side.
In a small bowl, stir together the flour and 1/4 cup of the chicken broth. In a saucepan, bring the remaining chicken broth to a boil. Whisk in the flour mixture and stir until thick. Remove from heat and stir in the chutney, vinegar and parsley.
When chicken is done, slice it and coarsely chop the onion. Toss with the pasta and sauce and sprinkle with scallions. Set 5 cups aside in the refrigerator and serve the remainder immediately.