Mustard Chicken

• 16 ounces, weight Fettuccine
• 2 Tablespoons Safflower Oil
• 4 teaspoons Salt, Divided
• 4 teaspoons Pepper, Divided
• 6 whole Boneless, Skinless Chicken Breasts
• 1 pint Sliced Mushrooms
• 1 whole Small Yellow Onion
• 1/2 cups Red Wine
• 12 ounces, weight Spinach
• 1 pint Cherry Tomatoes
• 3 Tablespoons Dijon Mustard
• 3 Tablespoons Sweet Spicy Honey Mustard
• 2 Tablespoons Sriracha
• 1 can (about 13 1/2 Oz. Size) Lite Coconut Milk

1. Make fettuccine according to box instructions.
2. Drain and set aside.
3. Heat oil on medium high heat.
4. Use half the salt and pepper on both sides of chicken.
5. Add the chicken and brown for 3 minutes on each side.
6. Remove from pan and set aside.
7. Add the mushrooms and onions to the pan.
8. Cook for 5 minutes until softened.
9. Add the red wine and cook until it has almost evaporated.
10. Add the spinach and tomatoes and cook for 34 minutes.
11. The tomatoes will begin to break up and the spinach will wilt.
12. Add remaining salt and pepper and mix well.
13. Add both mustards, Sriracha and coconut milk.
14. Cook for 2 minutes and stir well.
15. Move to a 350 degrees F oven and cook for 1012 minutes.
16. Serve with fettuccine and enjoy.

weight fettuccine, safflower oil, salt, pepper, chicken breasts, mushrooms, onion, red wine, weight spinach, tomatoes, dijon mustard, sweet spicy honey, sriracha, coconut milk

Taken from tastykitchen.com/recipes/main-courses/mustard-chicken-3/ (may not work)