Epic Noms

I'm pretty sure this recipe is Katie's claim to fame. Everyone makes it and everyone loves it! I've made it a few times now so I've tweaked it a bit which is why I'm going to post my version of the recipe.

Mustard Baked Chicken

Ingredients:
12 chicken tenders, skin and visible fat removed
1 box tri colored rotini
9 tbsp Promise Light spread (or other lowfat margarine/butter), melted
9 tbsp Dijon mustard
4 1/2 tbsp lemon juice
11/4 tbsp Brown Sugar
1 tsp paprika
Poppyseeds
Olive oil
Olive oil cooking spray
Fresh ground sea salt
Fresh ground black pepper
1 green pepper
1 tomato
1 squash
 
Directions:
1. Preheat oven to 400 degrees Fahrenheit. Spray bottom of 9x13 glass baking dish with olive oil cooking spray and set aside.

2. Chop up green pepper, tomato & squash, place in large frying pan or wok

3. In a small mixing bowl, mix margarine, mustard, lemon juice, Splenda, and paprika until mixture is smooth. Add salt and pepper to taste and mix.

4. Place chicken breasts in baking dish and brush marinade generously on top of each breast with a brush. Set aside marinade. Bake for 15 minutes at 400 degrees Fahrenheit.

5. While chicken is baking add a olive oil and lemon juice to vegetable and turn heat to high cook the vegetables until they reach the desired texture.

4. After 15 minutes, remove dish from oven and flip chicken breasts. Brush other side generously with marinade and sprinkle each breast with poppyseeds. Set aside remaining marinade. Return to oven and bake for 15 more minutes.

5. Bring a pot of water seasoned with olive oil and sea salt to a boil. Add pasta and cook until al dente. Remove from heat and drain.

Add pasta to the wok with vegetables.

Pour remaining marinade into to pasta/veggie mixture.

When chicken is finished baking remove it from the oven and cut up. Add wok and toss.

Cook on medium for a few minutes.
Enjoy!

YUUUUUUUUUUUUUUUM!