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  • Recipes
  • Chicken à la Moutarde Pasta with Hazelnut Butter and Peach & Pine Nut Salad
Chicken à la Moutarde Pasta with Hazelnut Butter and Peach & Pine Nut Salad

By M&S Food
Chicken à la moutarde is served here with pasta covered in a delicious hazelnut butter with a peach & pine nut salad on the side. This dish was created by Nisha Katona for the French-themed episode of the cooking…
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Time and servings

Total time
Servings
Cooking time

Ingredients

23 total
  • 1 sprig of tarragon
  • 1 handful of hazelnuts, crushed
  • 300 g of tagliatelle
  • 40 g of pine nuts, toasted
  • 4 chicken breasts, butterflied, then separated
  • 5 tsp of dijon mustard
  • 30 g of butter, plus1 large knob for the pasta
  • 3 garlic cloves, grated
  • 130 ml of olive oil
  • 2 medium shallots, finely diced
  • 300 ml of white wine
  • 30 g of plain flour
  • 100 ml of double cream
  • 250 ml of chicken stock
  • 2 sprigs of thyme
  • 30 ml of wholegrain mustard
  • 15 ml of cider vinegar
  • 1 tbsp of honey
  • 4 ripe peaches, halved and de-stoned
  • 1 handful of fresh rocket
  • 1 handful of radishes, halved (to garnish)
  • 1 small round of white goat’s cheese, crumbled
  • 2 handfuls of parsley and thyme sprigs, to serve

Method

8 steps

  1. Step 1

    First make the chicken. Rub the chicken breasts with 2 tsp Dijon mustard, season with salt and pepper. Heat 1-2 tbsp olive oil in a frying pan over a medium heat and fry for 5 minutes, turning halfway, until browned. Remove from the pan and set aside.

  2. Step 2

    Add the butter and a little more olive oil to the same pan, turn the heat down low and add the shallots and garlic. Fry until just golden before adding the flour. Cook for 2 minutes before adding the wine, stock and thyme. Simmer until reduced slightly.

  3. Step 3

    Add the cream, wholegrain mustard and tarragon, season with salt and pepper, and add the chicken back to the pan. Simmer for 20 minutes.

  4. Step 4

    To make the pasta, add the butter to a pan over a medium heat. Add the hazelnuts, 1⁄2 tsp salt and a generous amount of black pepper. Toss together and cook until the hazelnuts just start to brown before immediately removing from the heat.

  5. Step 5

    Meanwhile, cook the pasta according to the packet instructions. Toss the pasta in the hazelnut butter when you’re ready to serve.

  6. Step 6

    To make the salad, combine 4 tbsp olive oil with the cider vinegar, 1 tbsp Dijon and honey with 1⁄2 tsp salt and a grinding of black pepper in a jar. Shake to emulsify.

  7. Step 7

    Brush the peaches with the remaining olive oil. Heat a griddle pan over a medium-high heat and char the peaches for 2 minutes on each side. Arrange the rocket, radishes, charred peaches and goat’s cheese on a plate before finishing with the dressing and the pine nuts.

  8. Step 8

    Garnish the chicken with the parsley and sprigs of thyme, and serve with the pasta and salad.