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Honey-Mustard Chicken Pasta

 Honey-Mustard Chicken Pasta
“In the six years that we have been married, my husband and I have lived in five countries on three continents,” writes Rebecca Lentz of Chattanooga, Tennessee. “This dish has proved to be a winner wherever in the world we have been.”
2 ServingsPrep/Total Time: 25 min.


  • 1 cup uncooked bow tie pasta
  • 2 bacon strips, diced
  • 1/3 cup sliced fresh mushrooms
  • 2 tablespoons chopped onion
  • 1 garlic clove, minced
  • 1 cup diced cooked chicken
  • 1/2 cup frozen peas, thawed
  • 1/2 cup condensed cream of chicken soup, undiluted
  • 1/3 cup 2% milk
  • 1 tablespoon prepared mustard
  • 2 teaspoons honey
  • 1/2 teaspoon dried parsley flakes
  • 1/8 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 2 teaspoons grated Parmesan cheese


  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, cook bacon over medium heat until crisp. Using a slotted
  • spoon, remove to paper towels. Drain, reserving 1 tablespoon
  • drippings.
  • In the drippings, saute mushrooms and onion until tender. Add garlic;
  • saute for 1 minute. Stir in the chicken, peas, soup, milk, mustard,
  • honey, parsley, salt if desired, pepper and bacon. Cook and stir
  • over medium heat until heated through. Drain pasta; add to skillet

2 of 2

Honey-Mustard Chicken Pasta (continued)

Directions (continued)

  • and toss to coat. Sprinkle with Parmesan cheese. Yield: 2 servings.
Nutritional Facts: 1-1/2 cup (calculated without optional salt) equals 432 calories, 11 g fat (4 g saturated fat), 75 mg cholesterol, 582 mg sodium, 49 g carbohydrate, 4 g fiber, 34 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.