There are a few things I try to never run out of: tinned tomatoes, tuna, chickpeas and pasta. On the fresh side of the fence I would say lemons, butter and crème fraiche. Crème fraiche can be substituted with cooking cream, whipping cream or even sour cream. I find that it’s great for a speedy stroganoff and many cream-based pasta dishes. Pasta with pesto and a dollop of crème fraiche stirred through is a firm favourite with my children. If we are talking ‘fast food’, it doesn’t get much faster than that.
This mustard chicken is creamy and comforting and is good with any kind of pasta or with some boiled new potatoes. If you have the time, peas, steamed spinach or even some sweetcorn go well on the side. In total this should be on the table inside 20 minutes.
4 large chicken breasts
2 tbs mustard powder
Salt, pepper and olive oil to taste
1 bunch spring onions
1 clove garlic
1 standard tub crème fraiche
1 heaped tbs wholegrain mustard
1. Boil a kettle of water for either pasta or potatoes. Meanwhile, slice the chicken breasts into large bite size pieces. I usually use kitchen scissors to do this.
2. Place them on a board and sprinkle the mustard powder over them. Next sprinkle some sea salt, freshly ground black pepper and drizzle some olive oil over the chicken pieces.
3. With your hands, rub all of this into the chicken.
4. Put your pasta/potatoes on to cook.
5. Heat a large frying pan with 1 tablespoon oil. Add the chicken and cook for 5-8 mins until cooked through.
6. Chop the spring onions and add them to the pan. Crush the garlic clove into the pan and stir.
7. Next, add the crème fraiche and the wholegrain mustard. Mix well and simmer for a few minutes. Taste before serving and season as required, maybe with more wholegrain mustard or with a teaspoon of Dijon mustard. If you are serving this with pasta, stir the chicken and sauce gently into each portion.