With a tangy and rich creamy Dijon sauce, this unique pasta dish will delight everyone when they find sweet red California grapes alongside chicken and arugula.
When Grapes from California (sponsor) asked me to fall in love with grapes by creating a fall-inspired entree recipe using grapes, I immediately thought of this pasta with a creamy Dijon white wine sauce, juicy red grapes and healthy lean chicken.
You might be raising your eyebrows at the thought of mixing red grapes with chicken and pasta but I’m telling you, it works. The sweetness of the grapes is such a terrific contrast against the richness of this dish and the tangy spiciness of the Dijon mustard. The grapes brighten the dish and are an unexpected pleasant surprise.
Pasta with creamy Dijon sauce makes a great weeknight meal but it would also be a pretty impressive meal to serve to guests. It’s easy to make and completely manageable.
Believe it or not, about 99 percent of the commercially grown table grapes produced in the United States are in California. Here are some some quick grape-buying tips to make sure you have the most delicious grapes possible in your pasta:
- Look for plump grapes with pliable green stems.
- Keep grapes unwashed and refrigerated until ready to use, then rinse with cold water and serve or add to recipes.
You’ll also love grapes in this Shaved Brussels Sprouts Salad or this Lentil Salad with Grapes and Feta. Try roasted grapes in Cranberry Sauce with Roasted Grapes, Apples, and Shallots.
Looking for more great pasta dishes?
- Instant Pot Crack Chicken Pasta — cheesy ranch perfection
- Pasta Amatriciana (one pan!)
- Pasta with Shrimp, Brussels Sprouts, & Wine Sauce
- Creamy Chicken Spaghetti ; one pan, endless variations!
- Skillet Gnocchi with Chicken and Tomato Sauce (whole wheat)
- Easy Skillet Lasagna
- Chicken Marsala Pasta
- Fresh Tomato Cream Sauce with Angel Hair Pasta (Pink Pasta)
- Creamy Red Pepper Pasta (easy shortcut!)
- 3/4 pound pasta (I used whole wheat Fusilli Bucati)
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 large shallots, thinly sliced (about 1/2 cup)
- 1 1/2 to 2 pounds chicken breasts or tenderloins, cut into bite-sized pieces
- 2 cups whole red grapes from California, washed and stems removed
- 1 tablespoon fresh thyme leaves
- 1/2 cup dry white wine
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 3/4 cup heavy cream
- 1 1/2 teaspoons cornstarch
- 2 tablespoons water
- 1 1/2 cups lightly packed fresh baby arugula
- Heat the oil and butter over medium-high heat. Add shallots and chicken, season with salt and pepper. Cook (stirring only a couple times) for about 5 minutes or until golden brown. Add grapes and thyme and continue to cook for 3 minutes or until grapes are beginning to split open.
- Add wine, scrape bottom of pan and continue to cook for about 3 minutes or until wine is reduced.
- Add chicken broth, Dijon mustard, and heavy cream. Stir to combine. Once simmering, reduce heat to medium-low and continue to cook for 10-15 minutes or until liquid is reduced slightly.
- Meanwhile, cook pasta according to package directions.
- In a small bowl, use a fork to mix together cornstarch and water. While stirring chicken and sauce, pour in cornstarch mixture and cook for another 3-4 minutes or until thickened. Remove from heat and stir in arugula and cooked pasta.
- Serve immediately, with additional arugula and fresh grapes if desired.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
*Disclosure: I was compensated for my time to develop this recipe and to participate in the Twitter party. All opinions are as always, my own. When they are in season, we nearly always have a bag of Grapes from California in our fridge. Kids love them, I love them. Thanks for supporting my blog by reading about brands I love!