This Chicken, Cauliflower and Pasta dish can be served straight from the pot in
about 30 minutes or as a pasta bake.
For 4 people you will need:
500g of large dice chicken breast or thigh
1 large leek, washed, sliced thinly and drained
2 tablespoons of Dijon Mustard
1 cup of chicken stock (or half and half with white wine)
2 tablespoons of chopped Coriander
1 tablespoon of Honey
½ cup of Yoghurt
Pasta of choice such as Penne or Spirals (2 cups or so)
½ Cauliflower broken into small florets
Heat the olive oil in a fry pan and add the sliced leek; sauté until softened then add the chicken pieces and stir well and continue to sauce gently.
Make the sauce by mixing all the ingredients except the yoghurt.
Cook the pasta according to instructions. Add the cauliflower to the pasta cooking pot so that pasta is cooked and cauliflower is al dente.
Add the cooking sauce to the chicken, reserving about ¼ cup for the pasta
Coat the chicken and leek with the sauce and continue to simmer for about 15 minutes as the pasta is cooking.
Drain the pasta a cauliflower and coat with the reserved sauce
Add the yoghurt to the chicken pan and simmer to thicken ( if you want it as a really thick sauce add a little cornflour mixed with a little water)
Place pasta on plate (sprinkle with parmesan as an option and place chicken and sauce on top)
©Ian Haines Friday, 8 July 2011