This is one of my all time favorite meals. If you like dijon - it'll be on of yours too.
Comforting but not overly indulgent, this one pot recipe is a great weeknight rotation.
2 chicken thighs (boneless, skinless)
1 cup bowtie pasta (dry)
1 small fennel bulb (about 1 cup diced)
2 tablespoons dijon mustard
2 tablespoons light sour cream
2 tablespoons champagne vinegar
Onion salt, pepper, garlic powder
1/2 cup dry white wine
Mix dijon mustard, sour cream, champagne vinegar, onion salt, fresh ground pepper, and garlic powder in a plastic baggie or tupperware dish. Hammer your chicken thighs (optional but suggested) and then add to the marinade. Let sit for as long as you have time!
While the chicken is marinating, cook the pasta with salt and olive oil until al dente. Remove from your pot and sit aside. Save 1/2 cup pasta water just in case.
In a large pot or dutch oven, heat a tablespoon of olive oil over medium heat until shiny. Add the chicken, still coated in the marinade, to the pot and cover. Flip the chicken after 5 minutes and cover again for another 5. The extra sauce should be bubbly.
Remove the chicken, add in the diced fennel and wine, stir and cover. Reduce heat to medium low and let sit 5 minutes.
Cut the chicken into thin strips. Add chicken and pasta back to the pot and stir. Add a tablespoon of dijon and a splash of pasta water.
Split into bowls, serve and enjoy! Top with fresh ground black pepper and a sprinkle of diced fennel fronds (the green part!).
I hope you enjoy!! Let me know if you make this either by commenting here or tagging me on instagram @honeyibaked, I love nothing more than hearing from you guys!