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Before you jump to Mustard Chicken with Creamy Mushroom Spaghetti recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.
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Green tea is truly excellent for your mood. You knew it had to be included in this article, right? Green tea is rich in an amino acid referred to as L-theanine. Studies have shown that this amino acid actually induces brain waves. This helps focus your mental energy while simultaneously relaxing the rest of your body. You probably already knew how easy it is to get healthy when you consume green tea. Now you know that applies to your mood as well!
So you see, you don't need to eat all that junk food when you wish to feel better! Try a few of these instead!
We hope you got insight from reading it, now let's go back to mustard chicken with creamy mushroom spaghetti recipe. You can cook mustard chicken with creamy mushroom spaghetti using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mustard Chicken with Creamy Mushroom Spaghetti:
- Prepare of For the chicken marinade.
- Use 1 of large chicken breast.
- Get 1 tsp of french yellow mustard.
- Take 1/2 tsp of olive oil.
- Prepare 1 tsp of dark soy sauce.
- Get 1 tsp of lime juice.
- Prepare 1 tsp of Italian seasoning.
- Prepare 1 of garlic clove, minced.
- Get of Freshly ground salt and pepper.
- Use of For the rest.
- Take 1/2 of bulb fennel, sliced into long chunks.
- Provide 40 g of wholewheat spaghetti.
- Use 1/2 of small courgette, (around 60g) sliced into 1inch discs.
- Take 30 g of Philadelphia light cream cheese.
- You need 80 g of mushrooms (any sort) thickly sliced.
- You need 1/2 tsp of Italian seasoning.
- Take to taste of Salt and pepper.
Instructions to make Mustard Chicken with Creamy Mushroom Spaghetti:
- First, Marinate the chicken in the sauce (you can leave the chicken to marinate for a maximum of 6 hours, any longer and the acid will break down the proteins). Mix all the ingredients together in a bowl. Pat your chicken breast dry with kitchen paper before placing in the bowl and thoroughly coating. Leave in the bowl to marinate..
- When you're ready to eat, Preheat the oven to 180 degrees fan. Take the marinated chicken breast out of the bowl and shake off any excess sauce before placing onto a baking sheet lined with baking paper or foil. There will still be some of the sauce left in the bowl, roll your prepared Fennel and courgette in this and place around the chicken breast. Place onto the middle shelf of the oven and bake for 18-20 minutes or until the chicken is just cooked through (74 degrees C on a meat thermometer).
- Around 5-8 minutes into the chicken/veg cooking time, put your pasta into a saucepan of boiling water and boil for 10 minutes. Place your sliced mushrooms onto a non-stick pan and heat through until just softened, this will take around 5 minutes..
- Turn the heat down to low on the mushrooms and stir in your cream cheese, Italian seasoning, salt and pepper. When the pasta is cooked, pop a tiny splash of the pasta water into the mushroom/sauce mix if you need to loosen the sauce a little before draining and adding the pasta to the mix. Take off the heat while you take your chicken/veggies out of the oven..
- Pop the pasta/mushroom mix onto a plate and place the chicken and veg on top. Serve straight away and enjoy!.
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