The other night was one of those nights where I was just standing in front of my fridge, begging the dinner gods for inspiration. I felt like pasta, but not the stand-by spaghetti.
Then I remembered a dish I had years ago. Chicken, grainy mustard, heavy cream, a little rosemary. Served over rice. Really interesting, really delicious. Memorable, since I literally had this dish over 15 years ago…and the thought of it had my mouth watering.
I raided my fridge and pantry and came up with a pasta version of that dish from years ago…lightened up, naturally. Chicken, peppers, some garlic, chicken broth, that grainy dijon and a little half and half. You could totally use fat free half and half, but honestly, the real stuff isn’t so bad if you’re just having a bit.
Make sure you add the rosemary in at the end. It truly pushes this dish over the tasty edge. Serve this chicken penne up with a nice glass of white wine and a big ol’ green salad. You can whip this up in about thirty (or less!) minutes, so it’s perfect for a weeknight dinner! Enjoy!