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Add a photoServings: 4
Ingredients
- 32 ounce Chicken
- 4 Tbsp. Butter, melted
- 4 Tbsp. Mustard (mild)
- 2 Tbsp. Lemon juice
- 1 Tbsp. Brown sugar
- 1 tsp Paprika
- 3 Tbsp. Poppy seeds (I used sesame seeds)
- 14 ounce Pasta shells
- 1 Tbsp. Extra virgin olive oil
- Â Â Salt & pepper to taste
Directions
- Place chicken in large ovenproof dish.
- Mix together the butter, mustard, lemon juice, sugar and paprika in a bowl and season to taste with salt and pepper. Brush the top of the chicken with the mix and bake for 15 min at 400 degrees.
- (If you are using sesame seeds rather than poppy seeds, toast them in a thin layer on a tray for 10 min in the 400 degree oven.)
- Turn the chicken over and coat the remaining surfaces with the mustard mix. Sprinkle seeds on top and cook for another 15 min.
- While chicken is cooking, bring a large pan of lightly salted water to a boil. Add in pasta and extra virgin olive oil. Cook till tender but still slightly hard.
- Drain pasta and arrange on a warmed serving dish. Top with the chicken and pour the sauce from the pan on top of the chicken and pasta. Serve immediately.
- Preparation Time: 00:45
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 4 servings | |
| Calories 893 | |
| Calories from Fat 382 | 43% |
| Total Fat 43.03g | 54% |
| Saturated Fat 15.03g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 369mg | 15% |
| Potassium 611mg | 17% |
| Total Carbs 81.08g | 22% |
| Dietary Fiber 5.2g | 17% |
| Sugars 6.56g | 4% |
| Protein 43.7g | 70% |
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