Balsamic Chicken With Pasta

Ingredients

• 500 g mini chicken fillets
• 2 tablespoons coarse grain mustard
• 1 tablespoon balsamic vinegar
• 1 tablespoon clear honey
• 1 tablespoon dark soy sauce
• 1 tablespoon olive oil
• 275 g penne or 275 g rigatoni pasta
• 320 g sugar snap peas
• 250 g asparagus
• trimmed and cut into short lengths
• 10 sun-dried tomatoes packed in oil
• drained and roughly chopped
• basil leaves
• to garnish

Instructions

1. Cut each chicken fillet into bight sized pieces.
2. Whisk together the mustard, vinegar, honey, soy sauce and olive oil in a large bowl.
3. Season well, add the chicken and toss so that all the pieces are coated.
4. Cover and leave for 30 minutes.
5. Cook the pasta in a large pan of lightly salted boiling water for 12 minutes, adding the sugar snap peas and asparagus for the last 3 minutes.
6. Drain.
7. While the pasta is cooking, tip the chicken and all the marinade into a wok or large frying pan and fry, stirring occasionally, for 5-6 minutes or until cooked through.
8. Add the cooked pasta and vegetables, along with the sun-dried tomatoes, and toss together.
9. Serve garnished with basil leaves.