INGREDIENTS
8 ounces dried fusilli 2 tablespoons olive oil
1 onion, thinly sliced 1 garlic clove, crushed
2 skinless, boneless chicken
breasts (about 14 ounces),
thinly sliced
2 tablespoons whole-grain
mustard
2 tablespoons honey 10 cherry tomatoes, halved
handful of arugula or mizuna
leaves
fresh thyme leaves, to garnish
salt
Dressing:
3 tablespoons olive oil
1 tablespoon sherry vinegar
2 teaspoons honey
1 tablespoon fresh thyme leaves
salt and pepper
Procedure:
- To make the dressing, place all the ingredients in a small bowl and beat together.
- Bring a large saucepan of lightly salted water to a boil. Add the pasta, bring back to
a boil, and cook for 8-10 minutes, or according to the package directions, until tender but still firm to the bite. - Meanwhile, heat the oil in a large skillet. Add the onion and garlic and sauté for 5 minutes.
- Add the chicken and cook, stirring frequently, for 3-4 minutes, until cooked through. Stir the mustard and honey into the
skillet and cook for an additional 2-3 minutes, until the chicken and onion are golden brown and sticky. - Drain the pasta and transfer to a serving bowl. Pour the dressing over the pasta and toss. Stir in the chicken and onion
and let cool. - Gently stir the tomatoes and arugula into the pasta. Serve immediately garnished with the thyme leaves.