18 ounces fettuccini, uncooked
1 pound boneless, skinless chicken breasts
1 large red onion, thickly sliced
1 tablespoon Dijon mustard
2 tablespoons honey
2 tablespoons flour
1 (14.5 ounce) can low sodium chicken broth
2 tablespoons white wine vinegar
1/2 cup chutney
1 1/2 tablespoons chopped parsley
1 bunch green onions, sliced

Prepare pasta according to package directions and drain. Preheat broiler. Place chicken breasts and red onion on a baking sheet. Broil until chicken is no longer pink, about 6 minutes on each side.

In a small bowl, combine flour, 1/4-cup chicken broth and mix well. Place remaining broth in a small saucepan and bring to boil. Whisk in the flour mixture and stir until thick. Remove from heat and stir in the Dijon mustard, honey, chutney, vinegar and parsley. Slice chicken and toss with green onions, pasta and sauce.

Makes 8 Servings
Serving Size: 10 ounces