Ingredients
| 1 | Chicken breast, skinless |
| 1 Tbsp | Maille Dijon Mustard (Main) |
| ½ cup | Breadcrumbs |
| ¼ cup | Grated parmesan cheese |
| 4 Tbsp | Olive oil |
| 1 | Crushed garlic |
| 150 g | Diced pumpkin |
| 8 | Snow peas |
| 2 cups | Baby spinach |
| ½ cup | Fresh basil |
| 1 Tbsp | Maille Dijon Mustard |
| 250 g | Cream fraiche |
| 250 g | Pasta bows, cooked in boiling water and drained |
| ¼ cup | Pine nuts, toasted for serving |
Directions
Method
1.Flatten the chicken breast fillet with a mallet to 1cm thickness and then cut into 1 cm thick strips.
2.Coat in Maille Dijon Mustard, then coat in the crumb mixture.
3.Heat 2 tablespoons of the oil in a frying pan and cook the chicken, turning occasionally, until golden brown on both sides, 4-5 minutes.
4.Remove and set aside. Heat remaining oil, add the garlic and pumpkin and cook for approximately 7-10 minutes, stir 2-3 times or until pumpkin is tender.
5.Add the snow peas, spinach and basil and cook for 2-3 minutes. Stir through the cream fraiche and extra Maille Dijon Mustard and heat through.
6.Toss through the pasta and chicken pieces. Top with pine nuts and serve with crusty bread or tossed salad
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