Maple Mustard Chicken With Pasta - cooking recipe

Ingredients

2 garlic cloves (minced)
2 tablespoons olive oil
2 tablespoons rosemary (fresh chopped)
2 tablespoons chives (fresg,chopped)
2 tablespoons apple cider vinegar
1/3 cup maple syrup
1/4 cup spicy brown mustard
6 chicken breasts (boneless or skinless)
salt & pepper
1 tablespoon olive oil
1 cup wine (white)
1 cup chicken broth
3 red peppers (chopped)
1/2 cup sun-dried tomato
1/2 lb snow peas (stemmed & lightly steamed)
1 lb penne pasta (cooked)

Preparation

Saute garlic in oil, add rosemary, chives and vinegar, cook 30 sec; transfer to a bowl to cool.
Whisk in the syrup & mustard put in a glass dish.
Sprinkle chicken with pepper, marinate 1 hours chilled in syrup/mustard mixture.
Remove chicken, reserve marinade; season chicken with salt and pepper, saute in olive oil for 2 minute each side, reduce heat to medium & continue cooking for 3 minutes per side, set chicken aside.
Add the wine to skillet, bring to a boil; cook until reduced by 1/2; add broth & reserved marinade, boil for 5 minute or reduced to desired consistency.
Cut chicken into bitesized pieces;add chicken, red peppers, tomatoes & snow peas to the sauce. Cook until heated through, season with salt & pepper.
Combine chicken mixture and pasta in bowl, mix well.