Ingredients

1	Chicken breast, skinless
1 Tbsp	Maille Dijon Mustard (Main)
½ cup	Breadcrumbs
¼ cup	Grated parmesan cheese
4 Tbsp	Olive oil
1	Crushed garlic
150 g	Diced pumpkin
8	Snow peas
2 cups	Baby spinach
½ cup	Fresh basil
1 Tbsp	Maille Dijon Mustard
250 g	Cream fraiche
250 g	Pasta bows, cooked in boiling water and drained
¼ cup	Pine nuts, toasted for serving

Directions

Method

1.Flatten the chicken breast fillet with a mallet to 1cm thickness and then cut into 1 cm thick strips.

2.Coat in Maille Dijon Mustard, then coat in the crumb mixture.

3.Heat 2 tablespoons of the oil in a frying pan and cook the chicken, turning occasionally, until golden brown on both sides, 4-5 minutes.

4.Remove and set aside. Heat remaining oil, add the garlic and pumpkin and cook for approximately 7-10 minutes, stir 2-3 times or until pumpkin is tender.

5.Add the snow peas, spinach and basil and cook for 2-3 minutes. Stir through the cream fraiche and extra Maille Dijon Mustard and heat through.

6.Toss through the pasta and chicken pieces. Top with pine nuts and serve with crusty bread or tossed salad

Find moredelicious recipes from Maille here.