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.
1 1/2 to 2poundschicken breasts or tenderloins, cut into bite-sized pieces
2cupswhole red grapes from California, washed and stems removed
1tablespoonfresh thyme leaves
1/2cupdry white wine
1cupchicken broth
2tablespoonsDijon mustard
3/4cupheavy cream
1 1/2teaspoonscornstarch
2tablespoonswater
1 1/2cupslightly packed fresh baby arugula
Instructions
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.