Chicken Cubano Pasta

Ingredients:

• 2 large chicken breast
• 1 cup leftover pickle juice
• 3 Tbsp unsalted butter
• Kosher salt and ground black pepper
• 1 small yellow onion, chopped
• 1 clove garlic, minced
• 8 oz deli ham, diced
• 1/4 cup Freak Flag Organics Spicy Red Mustard or yellow mustard
• 1 cup reserved pasta water
• 1 cup shredded Swiss cheese
• 1 lb short cut pasta

Directions:

1. With a fork, pierce the chicken breasts multiple times. In a gallon size, zip top bag add chicken and pickle juice. Leave in refrigerator at least 4 hours. Drain marinade, remove chicken and dice into 1” pieces.

2. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1 cup of pasta water. Drain pasta and set aside.

3. Heat a large skillet over medium-high heat. Melt butter and add chicken. Season with salt and pepper and cook until no longer pink. Add onion and garlic and cook until softened.

4. Reduce heat to low. Add diced ham and warm through. Add mustard and 1/2 cup reserved pasta water. Stir to combine. Add cooked pasta and cheese. Stir until all combined. Serve immediately!