Chicken pieces are cooked in a succulent, mild mustard sauce, then coated in poppy seeds and served on a bed of fresh pasta shells.
8 chicken pieces (about 115 g/4 oz each)
60 g (2 oz) 4 tbsp butter, melted
4 tbsp mild mustard
2 tbsp lemon juice
1 tbsp brown sugar
1 tsp paprika
3 tbsp poppy seeds
400 g (14 oz) fresh pasta shells
1 tbsp olive oil
salt and pepper
60 g (2 oz) 4 tbsp butter, melted
4 tbsp mild mustard
2 tbsp lemon juice
1 tbsp brown sugar
1 tsp paprika
3 tbsp poppy seeds
400 g (14 oz) fresh pasta shells
1 tbsp olive oil
salt and pepper
method
1. Arrange the chicken pieces in a single layer in a large ovenproof dish.
2. Mix together the butter, mustard, lemon juice, sugar and paprika in a bowl and season with salt and pepper to taste. Brush the mixture over the upper
surfaces of the chicken pieces and bake in a preheated oven at 200°C/400°F/Gas Mark 6 for 15 minutes.
3. Remove the dish from the oven and carefully turn over the chicken pieces. Coat the upper surfaces of the chicken with the remaining mustard mixture, sprinkle the chicken pieces with poppy seeds and return to the oven for a further 15 minutes.
4. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta shells and olive oil and cook for 8-10 minutes or until tender, but still firm to the bite.
5. Drain the pasta thoroughly and arrange on a warmed serving dish. Top the pasta with the chicken, pour over the sauce and serve immediately.
Dijon is the type of mustard most often used in cooking, as it has a clean and only mildly spicy flavour. German mustard has a sweet-sour taste, with Bavarian mustard being slightly sweeter. American mustard is mild and sweet.
2. Mix together the butter, mustard, lemon juice, sugar and paprika in a bowl and season with salt and pepper to taste. Brush the mixture over the upper
surfaces of the chicken pieces and bake in a preheated oven at 200°C/400°F/Gas Mark 6 for 15 minutes.
3. Remove the dish from the oven and carefully turn over the chicken pieces. Coat the upper surfaces of the chicken with the remaining mustard mixture, sprinkle the chicken pieces with poppy seeds and return to the oven for a further 15 minutes.
4. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta shells and olive oil and cook for 8-10 minutes or until tender, but still firm to the bite.
5. Drain the pasta thoroughly and arrange on a warmed serving dish. Top the pasta with the chicken, pour over the sauce and serve immediately.
Dijon is the type of mustard most often used in cooking, as it has a clean and only mildly spicy flavour. German mustard has a sweet-sour taste, with Bavarian mustard being slightly sweeter. American mustard is mild and sweet.
serving amount
serves 4
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