This dish brings together tender chicken in a rich, tangy and slightly sweet glaze of honey, mustard and soy sauce. I paired it with penne pasta infused with garlic and fresh parsley. It’s a perfect dinner for a busy weeknight.
Quick fix: A chicken-pasta dish that shines even on busy nights
Easy Honey, Mustard, Soy Chicken and Garlic Parsley Penne can be your answer to the weekly “what’s for dinner” question.
By Linda Gassenheimer
January 15, 2025 at 11:59AM
The chicken is seared, locking in its juiciness, while the sauce provides a perfect balance of savory and sweet.
Helpful hints
- Any type of short cut pasta can be used.
- Any type of vegetable spray can be used.
- If the chicken is more than ½ inch thick, cut it in half lengthwise.
Shopping list
To buy: ¼ lb. penne pasta; 1 small bottle honey; low-sodium soy sauce; Dijon mustard; ¾ lb. boneless, skinless chicken breasts; olive oil spray; 1 small piece Parmesan cheese; 1 bunch fresh parsley
Pantry staples: olive oil, garlic, salt and black peppercorns
Easy Honey, Mustard, Soy Chicken and Garlic Parsley Penne
Serves 2.
Recipe by Linda Gassenheimer.
- ¼ lb. penne pasta, about 1 ½ c.
- 2 tbsp. honey
- 2 tsp. low-sodium soy sauce
- 4 tsp. Dijon mustard
- ¾ lb. boneless, skinless chicken breasts, about ½-in. thick
- Olive oil spray
- 1 tbsp. olive oil
- 3 cloves garlic, crushed
- Salt and freshly ground black pepper
- ¼ c. chopped parsley
- 2 tbsp. grated Parmesan cheese
Directions
Bring a saucepan three-quarters filled with water to a boil. Add penne pasta. Boil 10 minutes.
Meanwhile, mix honey, soy sauce and mustard together in a small bowl to make the sauce and set aside.
Remove visible fat from the chicken. Place a medium-size skillet over medium-high heat and spray with olive oil spray. Add the chicken in one layer, cover, and brown 4 to 5 minutes. Turn chicken over and spoon sauce over chicken. Cook for another 1 to 2 minutes, or until a meat thermometer reads 160 degrees. Divide the chicken in half and place on two dinner plates, and spoon sauce over chicken.
Add the olive oil and garlic to a bowl. When the penne is boiled, drain, add to the bowl and toss well. Add salt and pepper to taste. Divide the penne in half and place on the plates with the chicken. Sprinkle parsley and Parmesan cheese over the pasta and chicken.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Email her at Linda@dinnerinminutes.com.
about the writer
Linda Gassenheimer
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