Mustard Chicken

Make fettuccine according to box instructions. Drain and set aside.

Heat oil on medium high heat. Use half the salt and pepper on both sides of chicken. Add the chicken and brown for 3 minutes on each side. Remove from pan and set aside.

Add the mushrooms and onions to the pan. Cook for 5 minutes until softened. Add the red wine and cook until it has almost evaporated.

Add the spinach and tomatoes and cook for 3–4 minutes. The tomatoes will begin to break up and the spinach will wilt. Add remaining salt and pepper and mix well.

Add both mustards, Sriracha and coconut milk. Cook for 2 minutes and stir well. Move to a 350ºF oven and cook for 10–12 minutes.

Serve with fettuccine and enjoy.