Author Notes
It was the first time, that I decided to use honey mustard combination on veggies. The sauce perfectly completes Barilla's Whole Grain Rotini. I added 4 small sliced chicken breast files, that were a leftover from the Sunday dinner. —Spela
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Ingredients
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Handful
Whole Grain pasta
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zucchini
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2 tablespoons
cottage cheese
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2 pieces
Napa cabbage
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4 pieces
of mini chicken breast files
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1 tablespoon
of honey
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1 tablespoon
of French mustard(dijon)
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pepper
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salt
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olive oil
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parsley
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garlic
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Parmesan cheese
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5 drops
of Tabasco sauce
Directions
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Boil the pasta al dente, drain
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Sauce: In a large saute pan, heat the oil over medium heat. Add diced zucchini saute until tender, about 6 minutes. Add the diced chicken breast, add salt, and cook for about 3 minutes. Add the cabbage, saute for 2 minutes. Add chopped garlic and parsley.
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Mix honey, mustard and pepper. Remove the sauce from heat and add honeymustard, tabasco and cottage cheese. Mix.
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Add the sauce to the pasta.
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Preheat the oven to 350 degrees. Put the mixture in a medium size baking dish. Top with grated Parmesan cheese. Put the pasta into oven for 15 minutes/ until the pasta is bubbly around the edges and cooked through, Let cool slightly before serving.
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