I am trying to use up food before our trip to Italy. I had a couple of chicken breasts that I had thawed a few days earlier but never used. With the grand-kids coming for the night, this was a perfect opportunity to cook them.

There were a couple of apples that were in need of rescue, so I nabbed one to use with the chicken. This is the final results of my food rescue mission. Needless to say, the grand-kids weren’t big fans because of the cooked apples. That’s craziness to me since they like apple pie.

Personally, I would have used rice rather than noodles, but since the kids don’t like rice, I added pasta. The honey mustard sauce gives offers tang and the apples a sweetness which is a perfect blend when paired with the chicken.

INGREDIENTS

• 3/4 cup apple juice
• 1 1/2 teaspoon cornstarch
• Salt & pepper to taste
• 1 tablespoon honey
• 2 tablespoons honey mustard
• 2 large skinless chicken breasts, about 1 pound, cut into cubes
• 2 tablespoons olive  oil
• 2/3 flour for coating chicken pieces
• 3/4 cup chicken broth
• 1 large apple, cut into cubes (leave on skin)
• 1 small zucchini, peeled and shredded
• Parsley to garnish (optional)
• 2 cups uncooked pasta or rice

HOW TO

1. Heat olive oil in large skillet over medium-high heat. Add flour-coated cubed chicken and saute until lightly browned, then add the cubed apples and shredded zucchini.
2. While the chicken mixture continues to cook, combine apple juice, cornstarch, honey mustard, honey and salt/pepper in a bowl. Add to the skillet.
3. Let simmer for about one minute before adding the chicken broth.
4. Turn heat to low, cover the skillet and simmer for 15 minutes. Additional chicken broth can be added if the sauce seems too thick.
5. While chicken simmers, cook the rice.
6. Serve the chicken and apple sauce over rice and garnish with fresh parsley.

This dish generously serves four. If served with 1/2 cup rice it is in the neighborhood of 461 calories.Suggested side dishes include steamed broccoli, grilled asparagus or garden fresh steamed green beans.Suggested wine selections: Cabernet Franc or Pinot Noir