Description
A one-skillet chicken dish flavored with two types of mustard and Sriracha sauce, made extra creamy by using coconut milk.
Ingredients
- 16 ounces, weight Fettuccine
- 2 Tablespoons Safflower Oil
- 4 teaspoons Salt, Divided
- 4 teaspoons Pepper, Divided
- 6 whole Boneless, Skinless Chicken Breasts
- 1 pint Sliced Mushrooms
- 1 whole Small Yellow Onion
- ½ cups Red Wine
- 12 ounces, weight Spinach
- 1 pint Cherry Tomatoes
- 3 Tablespoons Dijon Mustard
- 3 Tablespoons Sweet Spicy Honey Mustard
- 2 Tablespoons Sriracha
- 1 can (about 13 1/2 Oz. Size) Lite Coconut Milk
Preparation
Make fettuccine according to box instructions. Drain and set aside.
Heat oil on medium high heat. Use half the salt and pepper on both sides of chicken. Add the chicken and brown for 3 minutes on each side. Remove from pan and set aside.
Add the mushrooms and onions to the pan. Cook for 5 minutes until softened. Add the red wine and cook until it has almost evaporated.
Add the spinach and tomatoes and cook for 3–4 minutes. The tomatoes will begin to break up and the spinach will wilt. Add remaining salt and pepper and mix well.
Add both mustards, Sriracha and coconut milk. Cook for 2 minutes and stir well. Move to a 350ºF oven and cook for 10–12 minutes.
Serve with fettuccine and enjoy.
