Chicken in Mustard Sauce

By cooking the cauliflower with the pasta we not only save a pan, but add flavor to the pasta.  To serve, put the Cauliflower Pasta on a small platter and lay the chicken on top with the rest of the sauce.

Chicken in Mustard Sauce with Cauliflower over Pasta

2 chicken breasts, boneless, skinless  (or sliced, cooked chicken)    
      300gr, 10.5oz
1 medium onion           110gr, 3.8oz
2 tsp olive oil          9gr, .32oz
1 tsp thyme
1/2 cup (4oz, 125ml) chicken broth          112gr, 4oz
1/2 cup (4oz, 125ml) white wine          125gr, 4.2oz
2 tbs Dijon-style mustard          30gr, 1.05oz
1/2 cup (4oz, 120ml) yogurt           125gr, 4.4oz
1 tbs cornstarch (maizena) dissolved in 2 tbs water        8gr, .3oz

Peel and chop the onion.   Sauté onion in oil in nonstick skillet over medium-high heat.  If using uncooked chicken breasts: when onion starts to brown, move it to the sides of the pan and sauté chicken breasts until lightly browned. 
Note:  I often cut the breasts in half; I think it looks nicer.
Add thyme, mustard, wine, and stock.  Stir to combine. Cover, reduce heat and simmer until chicken is done, about 15 minutes. 

If using cooked chicken: add to onions in skillet with thyme, mustard, wine, and stock, simmer until heated through.

For both:  Dissolve cornstarch in chicken stock.  Uncover, increase heat and add cornstarch.  Stir until sauce is thickened.  Remove from heat and stir in yogurt. 

Take 1/2 cup of the sauce and toss with the Cauliflower Pasta.  Arrange pasta on platter, sprinkle with cheese.  Lay chicken on top and serve, remaining sauce on the side.

Cauliflower Pasta      

1/3 head cauliflower, enough for 2 people            275gr, 9.7oz
1 cup dried pasta,  bite-size - penne, rigatoni, fusilli          90gr, 3.2oz
1/2 cup mustard sauce
1/2 cup (2oz, 60gr) shredded cheese           60gr, 2.1oz

Heat a large pot of water to boiling over high heat.  Add a pinch of salt if desired.  (No oil)  Cut cauliflower into florets.  When water is boiling add pasta and cauliflower.  Cook until both are done - assuming app. 11 minutes cooking time.  If your pasta takes longer, wait a few minutes before adding the cauliflower....or vice versa.   When done, drain well.  Put back into the pot.  Add mustard sauce and toss to combine.  Spoon cauliflower pasta onto a platter, sprinkle with cheese, top with chicken and serve.

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Entire Recipe / per serving
Calories:    1310 / 655
Total Carbohydrates:    104 / 52
   Dietary Fiber:    14.5 / 7.25
Total Fat:    44 / 22
Saturated Fat:    18 / 9
Cholesterol:    275 / 137.5
Protein:    107 / 53.5
Calcium:    933 / 466.5
Sodium:    1223 / 611.5

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.