18 oz Fettuccine, uncooked -- broken in half 1 lb Boneless chicken breasts -- (without skin), -- sliced in half crosswise 1 lg Red onion -- sliced - into 1/2" thick rounds 1 tb Dijon mustard 2 tb Honey 2 tb Flour 14 1/2 oz Low-sodium chicken broth -- divided 1/2 c Chutney 2 tb White wine vinegar 1 1/2 tb Chopped parsley 1 bn Scallions -- chopped Prepare pasta according to package directions; drain. Preheat broiler. Lay the chicken breasts and onions out on a large cookie sheet. Stir together the mustard and honey and brush it over the chicken and onions. Broil until the chicken is firm and cooked through, about 6 minutes on each side. In a small bowl, stir together the flour and 1/4 cup of the chicken broth. In a saucepan, bring the remaining chicken broth to a boil. Whisk in the flour mixture and stir until thick. Remove from heat and stir in the chutney, vinegar and parsley. When chicken is done, slice it and coarsely chop the onion. Toss with the pasta and sauce and sprinkle with scallions. Set 5 cups aside in the refrigerator and serve the remainder immediately. Serves 4 with leftovers or 8 total Each serving provides: 365 Calories; 25.8 g Protein; 58 g Carbohydrates; 4.1 g Fat; 112 mg Cholesterol; 270 mg Sodium. Calories from Fat: 10% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)
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