What's for dinner?

I think we're going to have Maple Mustard Chicken w/ pasta. It is really yummy, so I thought I would share the recipe. I got it from Family Fun Magazine, of all places. I am a recipe addict, I read magazines from back to front, because usually recipes are in the back. I do love to cook, but since Gabe was born I have been really struggling with meal planning and finding time to make the meals I used to love cooking. The time factor is a biggie. We have eaten a lot of take out type food in the past few months, unfortunately. The other problem I have is when I go to the store to shop for groceries, I inevitably forget one or two things. Can I just say how glad I am for the little grocery store 3 blocks away? :)

side note: I double this recipe

RECIPE INGREDIENTS:
2 tablespoons olive oil
1 large garlic clove, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh chives
1 tablespoon apple cider vinegar
2 1/2 tablespoons maple syrup
2 tablespoons spicy brown mustard
3 skinless boneless chicken breast halves
1 cup chicken stock
3/4 cup roasted red peppers, diced
1/4 cup sun-dried tomatoes, chopped
1/4 pound snow peas, stemmed and lightly steamed
1/2 pound penne, cooked
1. Make a marinade for the chicken by heating 1 tablespoon of the olive oil in a large skillet over medium heat. Sauté the garlic in the oil for just 30 seconds. Add the herbs and vinegar and cook for 30 seconds more. Pour the mixture into a small bowl to cool, then whisk in the maple syrup and mustard.

2. Place the chicken in a glass baking dish and pour in the marinade. Turn the meat once to coat it. Cover the bowl and chill the chicken for at least 1 hour or overnight.

3. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Meanwhile, remove the chicken from the glass dish, saving the marinade, and sprinkle it with salt and pepper. Add the chicken to the skillet and sauté it for 2 minutes on each side to seal in the juices. Reduce the heat to medium and continue heating the chicken until it is cooked through and browned, about 6 minutes.

4. Then transfer the chicken to a cutting board and cut it into bite-size cubes. Next you will be using the cooking juices that have browned in the skillet to make a glaze, a procedure that's called deglazing the pan. Start by adding 1/2 cup of the chicken stock to the skillet and simmering it until it reduces by half. Add the remaining chicken stock and the reserved marinade and bring the mixture to a boil. Continue cooking at a simmer until the liquid has thickened, 5 or more minutes.

5. Combine the chicken cubes, roasted red peppers, sun-dried tomatoes, snow peas, and cooked penne in a large bowl. Pour in the sauce and toss the pasta to combine. Season to taste with salt and pepper. Makes 4 servings.