A new original recipe. My family would describe this taste as refreshing, light and exotic, with a fusion of European, Asian, and Middle Eastern tastes. This is a new and healthy recipe your whole family will enjoy!
Serving Size: 4 plates
- 4 pieces of skinless, boneless chicken breasts
- 3/4 box pasta
- 1 tomato
- 1/4 onion
- 3 tablespoons Dijon mustard
- 6 tablespoons Soy sauce
- 3 tablespoons Vinegar
- 4 tablespoons oil (preferably extra virgin olive oil)
- 2 cups chicken broth
- Adobo All-Purpose Seasoning (optional)
- Boil water in large pot.
- Pour pasta and 2 tablespoons of oil in pot. Leave the pasta a little harder than you would want for now.
- While the pasta’s boiling, prepare the vegetables. Wash and cut kale, tomatoes and onion. (Save a handful of chopped onions for the chicken.)
- Steam the vegetables in a separate pot.
- When the pasta looks ready, drain the water from it and place back into the pot.
- When the vegetables are steamed, drain and place in pot with pasta and mix.
- Pour half the sauce into pot and mix thoroughly over low heat. (Save the other half for the chicken.)
- In a small bowl or measuring cup, pour soysauce, Dijon mustard and vinegar. Mix well, and try to eliminate large chunks of mustard.
- Pour chicken broth and mix thoroughly.
- Pour water, 2 tablespoons of oil and a handful of chopped onion into large skillet. Boil for 1-2 minutes.
- Wash chicken well and place in skillet. (The trick to cooking chicken is to do so on low heat for a long period of time of either side. Cooking it on high for less time will result in a dry piece of chicken.)
- Sprinkle salt and Adobo All-Purpose Seasoning on chicken.
- When the chicken is fully cooked on both sides, pour the remaining sauce into skillet and cook for 4-6 minutes on either side.
You’re ready to serve! Pour any excess sauce over the chicken.
Note: You can also cut the chicken into small chunks and place into the pasta and cook together.
Let me know if you’ve tried it!