Pasta With Maple Mustard Chicken

There are a few recipes that I never got into our cookbook that I wish I did, so now I can post them here and not worry about it anymore. Woohoo as Kelton would say!

Pasta with Maple Mustard Chicken

2 T. oil
1 garlic clove, minced
1 T. fresh rosemary or ½ tsp. dried
1 T. chopped fresh chives
1 T. cider vinegar
2 ½ T. maple syrup
2 T. spicy brown mustard
3 boneless skinless chicken breast halves
1 c. chicken broth
¾ c. roasted red peppers (or green)
¼ c. sun-dried tomatoes, chopped
¼ lb. snow peas, stemmed and lightly steamed
½ lb. Penne, cooked

Heat 1 T. oil in a large skillet over medium heat. Sauté garlic in oil for 30 seconds. Add the herbs and vinegar and cook 30 seconds more. Pour into a small bowl to cool, then whisk in maple syrup and mustard.
Cut the chicken into bite sized pieces, then place in a glass baking dish and pour in the marinade. Stir the meat to coat it. Cover the bowl and chill the chicken for at least 1 hour or overnight.
Heat the remaining 1 T. oil in a large skillet over medium heat. Meanwhile, remove the chicken, saving the marinade, and sprinkle it with salt and pepper. Add the chicken to the skillet and sauté until it is cooked through. Remove chicken from pan. Add ½ c. of the chicken broth to the skillet and simmer it until it reduces by half. Add the remaining chicken broth 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.
Turn the heat to low and add the chicken, vegetables and penne; toss to coat. Season to taste with salt and pepper. Yield: 4 servings.

I really can't remember where I got this, but I want to say it's from the Family Fun magazine years ago...