Noodles with Mustard-Grilled Chicken & Gruyere Cheese

Prepare mustard butter by beating 1/4 cup butter until smooth, then adding 2 Tablespoons of mustard and salt and pepper. Beat until well blended. Set aside at room temperature.

Then melt 2 Tablespoons butter in a large skillet over medium heat. Add 1/2 of the cabbage and cook, stirring often, about 10 minutes, until tender. Transfer to a bowl. Repeat with the remaining butter and cabbage. Return all of the cabbage to skillet with no heat. Set aside.

Preheat broiler or grill with rack about 4 inches from heat source. Lightly oil broiler rack. Split half of the mustard butter among the chicken pieces and spread it on one side of each piece. Set chicken on broiler rack or grill with mustard side facing the heat source. Broil or grill about 3-4 minutes. Turn chicken over using tongs and quickly spread another 2 teaspoonfuls mustard butter on the pieces. Broil until meat is no longer pink when cut at thickest part, approximately 5 minutes. Transfer to a plate and cover with foil.

Cook the pasta in salted boiling water until tender but still firm to the bite. Meanwhile, cut chicken in 1/2″ cubes. Reheat the cabbage in the skillet over low heat.

Drain pasta well. Transfer to a large heated bowl. Add mustard and remaining mustard butter and toss until pasta is coated. Add cabbage, chicken cubes, green onions, 3/4 cups of shredded Gruyere and parsley. Toss. Taste and adjust seasoning. Serve with additional shredded Gruyere on the table so diners can add as they wish.