I made honey dijon chicken (thighs) with red potatoes and green beans served over peperini (pasta)
1 lb boneless, skinless chicken thighs (or breasts)
2 tbsp honey dijon mustard
1/2 cup cream
1 can cream of chicken soup
1 1/2 cups green beans (about 2 medium sized handfuls)
4 medium sized red potatoes
about 200 grams of peperini (or whatever you choose) pasta
Preheat oven to 350. While oven is heating, poke some holes into the potatoes and put them in (the oven). Heat some oil -enough to cover the bottom of the pan) on medium high heat, put chicken top down and cook until browned on one side (but not cooked through). When chicken is brown, remove from heat, take the potatoes out of the oven, let them cool and then cut them into cubes. Brown potatoes in the same pan used for the chicken (you can skip this part if you want because they will finish cooking in the oven but I wanted to brown mine). Mix the cream of chicken soup, mustard and cream in casserole dish. Add the chicken, potatoes, and green beans. Cook 30-45 minutes until everything is done. 10 minutes before chicken is done heat water on the stove and cook pasta about 8 minutes until it's done.
My friend Taylor gave me her mom's recipe for honey dijon chicken, and I made a few tweaks (hers called for mushroom soup and I added the potatoes and green beans)
It was really yummy but heavy on the tummy. Next time I would make it with chicken breasts and omit the pasta.