Honey-Mustard Chicken with Fettuccine

• 18 ounces pasta, fettuccine uncooked, broken in half
• 1 pound chicken breasts boneless, skinless, sliced in half crosswise
• 1 large red onion sliced, into 1/2 inch thick rounds
• 1 tablespoon dijon mustard
• 2 tablespoons honey
• 2 tablespoons flour, all-purpose
• 14 1/2 ounces chicken broth, low salt divided
• 1/2 cup chutney
• 2 tablespoons white wine vinegar
• 1 1/2 tablespoons parsley leaves chopped
• 1 bunch scallions, spring or green onions chopped

1. Prepare pasta according to package directions; drain.
2. Preheat broiler.
3. Lay the chicken breasts and onions out on a large cookie sheet.
4. Stir together the mustard and honey and brush it over the chicken and onions.
5. Broil until the chicken is firm and cooked through, about 6 minutes on each side.
6. In a small bowl, stir together the flour and 1/4 cup of the chicken broth.
7. In a saucepan, bring the remaining chicken broth to a boil.
8. Whisk in the flour mixture and stir until thick.
9. Remove from heat and stir in the chutney, vinegar and parsley.
10. When chicken is done, slice it and coarsely chop the onion.
11. Toss with the pasta and sauce and sprinkle with scallions.
12. Set 5 cups aside in the refrigerator and serve the remainder immediately.

pasta, chicken breasts, red onion, mustard, honey, flour, chicken broth, chutney, white wine vinegar, parsley, scallions

Taken from recipeland.com/recipe/v/honey-mustard-chicken-fettuccin-32840 (may not work)