Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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%

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