This recipe is based on my Chicken in mustard cream sauce recipe. I decided to add honey to this one and to use gluten free rice noodles (you know, those ready to reheat ones you find in the international section of the supermarket). Serves four.
1 tbsp oil;
500g chopped chicken thighs or breast – your choice;
1 tbs honey;
1 tsp ready made mustard (the type with the seeds visible);
1 cup cream;
1 cup mixed frozen vegetables;
1 packet ready to heat gluten free noodles;
1 handful of salad leaves.
Preheat a heavy based frypan on medium high. Heat the oil and brown the chicken. Pour over the honey, mustard and cream, and mix together. Add the frozen vegetables (use the ones that are finely cut, not the big chunky ones as this is a quick meal) and stir to combine. Turn down the heat to a simmer and simmer the chicken mixture for a few minutes – if you have cut the chicken into small cubes this won’t take long at all. While you are waiting, either using kitchen scissors, or a knife and cutting board, cut the wedge of noodles into small parts, so that when you put them into the hot mixture they break into small pieces rather than long noodles. Add the noodles and stir until well combined. Wilt through the salad leaves and serve.
You won’t need rice as the noodles should provide the starch.