HONEY- MUSTARD CHICKEN WITH FETTUCCINE

Makes: 4 Servings with leftovers or 8 total

Ingredients:
18 oz Fettuccine, uncooked, broken in half
1 lb skinless, boneless chicken breasts, sliced in half crosswise
1 large red onion, sliced into 12-inch thick rounds
1 tbsp Dijon mustard
2 tbsp honey
2 tbsp flour
1 14 ½ can low-sodium chicken broth, divided
½ cup chutney
2 tbsp white wine vinegar
1 ½ tbsp parsley, chopped
1 bunch scallions, chopped

Directions:
1. Prepare pasta according to package directions; drain.
2. Preheat broiler.
3. Lay chicken breasts and onions out on a large cookie sheet.
4. Stir together the mustard and honey and brush it over the chicken and onions.
5. Broil until chicken is firm and cooked through, about 6 minutes on each side.
6. In a small bowl, stir together the flour and 1/4 cup of chicken broth.
7. In a saucepan, bring the remaining chicken broth to a boil.
8. Whisk in the flour mixture and stir until thick.
9. Remove from heat and stir in chutney, vinegar and parsley.
10. When chicken is done, slice it and coarsely chop the onion.
11. Toss with the pasta and sauce and sprinkle with scallions.
12. Set 5 cups aside in the refrigerator and serve the remainder immediately.