Balsamic Chicken With Pasta

Ingredients

• 500 g mini chicken fillets
• 2 tablespoons coarse grain mustard
• 1 tablespoon balsamic vinegar
• 1 tablespoon clear honey
• 1 tablespoon dark soy sauce
• 1 tablespoon olive oil
• 275 g penne or rigatoni pasta
• 320 g sugar snap peas
• 250 g asparagus, trimmed and cut into short lengths
• 10 sun-dried tomatoes packed in oil, drained and roughly chopped
• basil leaves, to garnish

Directions

1. 1

   Cut each chicken fillet into bight sized pieces. Whisk together the mustard, vinegar, honey, soy sauce and olive oil in a large bowl. Season well, add the chicken and toss so that all the pieces are coated. Cover and leave for 30 minutes.

2. 2

   Cook the pasta in a large pan of lightly salted boiling water for 12 minutes, adding the sugar snap peas and asparagus for the last 3 minutes. Drain.

3. 3

   While the pasta is cooking, tip the chicken and all the marinade into a wok or large frying pan and fry, stirring occasionally, for 5-6 minutes or until cooked through. Add the cooked pasta and vegetables, along with the sun-dried tomatoes, and toss together.

4. 4

   Serve garnished with basil leaves.