Juicy Ranch Seasoned Chicken and Honey Mustard Pasta Salad
This Honey Mustard sauce is easy to make and goes well with this Ranch Seasoned Chicken. It is perfect for dinner any night.
Inroduction
About this Recipe
By: Caitlin Greene
Happy Hump day loves! This might’ve my new favorite summer pasta. I made this chicken the other day (with my “perfect seared” chicken method see below) and was craving honey mustard. So I used some fermented honey with onion and made this sauce! You will not regret making this recipe.
To make the Honey Mustard, you will need:
-broth/stock of choice
-coconut milk
-honey
-apple cider vinegar
-salt
-mustard
-pepper
-dried thyme
-onion
-oil
-potato starch
-chicken breasts
-ranch seasoning
Yield: 2-4
Juicy Ranch Seasoned Chicken and Honey Mustard Pasta Salad
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Ingredients
- 1 cup broth/stock
- 3/4 cup coconut milk
- 2 teaspoon honey
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1 tablespoon mustard
- Pepper to taste
- 1/4 teaspoon dried thyme
- 1 onion chopped
- 1 tablespoon oil
- 1 tablespoon potato starch
- 2 chicken breasts
- 1 tablespoon ranch seasoning
- 1 box pasta, cooked
Notes
- To make the chicken, pat the chicken breasts dry and season with salt and pepper. Set in the fridge for 30 minutes.
- Season the chicken with ranch seasoning. Heat a cast iron over medium low heat with some oil. Add the chicken and sear for about 9 minutes, then flip and add a little ghee (optional). Sear for another 6 minutes.
- While the chicken is cooking make the Honey Mustard Sauce. Blend the broth/stock, coconut milk, honey, apple cider vinegar, salt, mustard, pepper to taste, dried thyme, onion, oil, and potato starch together until smooth. Bring the sauce to a boil, reduce the heat and whisk until the sauce thickens. Remove from heat and let cool.
- Remove the chicken from the heat and serve the honey mustard sauce over pasta with the chicken.
