4Pcs. Chicken Breasts (skinless & trimmed)
1T. Lemon Juice
2T. Mustard Sauce
2 Garlic Cloves (minced)
1T. Olive Oil
1/2T. Cayenne Pepper
Salt & Pepper – as per taste
Toss the chicken pieces with lemon juice and set aside.
Combine all the other remaining ingredients to form a marinate.
Coat the chicken pieces with the marinate and refrigerate for few hours. For best results marinate overnight.
Grill the chicken on medium-high heat until done.
2C. Penne pasta
400 ml. Coconut milk
2C. Chicken (roasted & shredded)
½ C. Pesto
½ C. Spring onions (chopped)
½ C. Sun dried tomatoes
½ C. Parmesan cheese (grated)
1T. Garlic (minced)
2T. Walnuts (roughly chopped)
Salt & pepper
Cook the pasta according to the instructions. Drain, but just reserve 1/4th cup cooking liquid.
In a pan heat some olive oil and toss in the shredded chicken, garlic, spring onions, tomatoes and walnuts. Cook for few minutes and remove in a bowl.
In the same pan add coconut milk, once it comes to a boil stir in the pesto and simmer for 5 – 7 minutes. Once reaches a thick saucy consistency add the chicken mixture and the drained pasta along with the reserved liquid.
Mix until everything combines well. Check for seasoning and garnish with grated parmesan cheese.