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Mustard Chicken & Pasta

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Studs and I have served this meal many times to family and friends.

They’re always surprised to learn the meal is actually Italian. This is also a perfect meal to dine al fresco on a summer evening.

female chef

Mustard Chicken

  • 8 boneless, skinless chicken thighs
  • 8 tbsp. butter, melted
  • ¼ cup Dijon mustard
  • 4 tbsp. lemon or lime juice
  • 2 rounded tbsp. brown sugar
  • Freshly ground black pepper to taste
  • 2 tsp. paprika
  • 3 tbsp. poppy seeds, optional

Preheat oven to 400° F.

Lay chicken into an ovenproof dish.

Combine all ingredients, except poppy seeds and pasta, in a small bowl. Coat the chicken evenly with half the mixture. Bake for 15 minutes.

Remove dish from the oven and carefully turn over the chicken. Cost the chicken with the remaining sauce. Sprinkle on the poppy seeds. Return to the oven and bake 15 minutes.

Serves 4


1 lb. campanelle pasta, shells, or other curly pasta

Cook per package directions. Be sure to cook al dente.
Arrange the Dish:  Ladle drained pasta into a serving dish. Add some of the juice from the cooked chicken and stir. Lay the chicken across the pasta. Pour the remaining sauce over the top.

Salad with Creamy Garlic Dressing

  • Red leaf lettuce
  • Romaine lettuce
  • Head lettuce
  • Tomato chunks

Use two leaves of each type lettuce and half a tomato per person. Combine in a bowl. Cover with a damp paper and store in the refrigerator until ready to serve.

Creamy Garlic Dressing

  • 1 ½ cups mayonnaise – it must be real mayo, not Miracle Whip
  • Scant ½ cup vegetable oil
  • Scant ¼ cup white vinegar
  • 3 tbsp. chopped onion
  • ¾ tsp. sugar
  • ¼ tsp. salt
  • 4 big gloves garlic pressed

Combine all ingredients into a blender or food processor. Mix on high until smooth.

Keeps two week in refrigerator. Store on bottom shelf.

To serve either toss with your salad or arrange the salad on individual chilled plates and ladle a dollop on top.

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