Cracked Peppercorn Chicken and Pasta

By Heather_D

Ingredients

• 1 1/2 lb. boneless, skinless chicken breasts, cut into 1 1/2" pieces
• 12 oz. package fettuccine pasta, uncooked
• 3 Tbsp all-purpose flour
• 1 1/2 tsp. coarse ground black pepper
• 1 1/2 tsp. dry ground mustard
• 1 Tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup dry white white wine OR chicken broth
• 1/2 cup light cream
• 1/2 cup black olives, sliced
• 1/4 cup fresh parsley, chopped
• 1/2 tsp. salt

Preparation

Step 1

Cook the fettuccine pasta according to the directions on the package; Drain. Meanwhile, in a medium bowl, stir together the flour, pepper, and mustard. Coat the chicken with the flour mixture. In a large skillet, add the vegetable oil over MEDIUM-HIGH heat. Once the oil has heated, add the chicken pieces and garlic. Cook the chicken for 5 minutes, turning the pieces occasionally. Reduce the heat to MEDIUM. Combine the chicken broth and wine and add the liquid to the chicken. Add the light cream and cook, stirring frequently, until the sauce is reduced by half, about 5 minutes. Stir in the remaining ingredients. Toss the hot, cooked pasta with the sauce, top with black olives, and serve immediately.