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A close up of Date Syrup Mustard Chicken Pasta with green beans

Mediterranean Honey-Mustard Chicken & Penne with Green Beans

This vibrant and balanced dish combines the deep sweetness of silan (date syrup) with the tanginess of Dijon mustard and fresh lemon. The secret to this recipe lies in a hard sear on the chicken and using garlic in two stages to create layers of flavor without the need for soy sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

The Foundation:
  • Pasta: 14 oz 400g Penne pasta.
  • Protein: 2.2 lbs 1kg Boneless skinless chicken thighs (recommended for juiciness) or breasts, cut into 1-inch cubes.
  • Vegetables: 1 lb 500g Extra-fine frozen green beans.
  • Aromatics: 1 large red onion finely diced; 8 garlic cloves, minced (divided).
  • Fats: 3-4 tbsp Extra virgin olive oil.
The Glaze (Depth of Flavor):
  • 4 tbsp Silan Natural Date Syrup.
  • 2.5 tbsp Dijon mustard smooth or grainy.
  • Fresh juice of ½ a lemon to be cooked into the sauce.
  • 4 tbsp Extra virgin olive oil.
  • ½ tsp Dried oregano or thyme.
  • ⅓ cup water to emulsify the glaze and deglaze the pan.
  • 1 generous tsp sea salt and ½ tsp freshly cracked black pepper.
  • Optional: ½ tsp red chili flakes to balance the sweetness.
For Garnish:
  • A handful of fresh parsley finely chopped.
  • 2 tbsp toasted pine nuts.
  • Extra lemon wedges for serving.

Method
 

  1. Cook the Pasta: Boil the penne in salted water according to package instructions. Aim for "Al-Dente"—stop one minute early. Drain and set aside (pro tip: reserve ½ cup of pasta water).
  2. Sear the Chicken (Building Umami): Heat a wide skillet or sauté pan with 2 tbsp of olive oil over high heat. Sear the chicken cubes until they develop a deep golden-brown crust on all sides. This caramelization is key for flavor depth. Remove the chicken to a plate.
  3. Sauté the Aromatics: In the same pan (do not wash it!), add another tablespoon of oil if needed. Sauté the red onion until translucent. Add half of the minced garlic (4 cloves) and sauté for 1 minute until fragrant.
  4. Flash-Cook the Greens: Add the green beans to the pan. Sauté for about 5 minutes until tender-crisp and bright green.
  5. Unite the Components: Return the seared chicken to the pan and add the cooked pasta.
  6. The Glazing Stage: In a small bowl, whisk together all the glaze ingredients, including the remaining garlic, lemon juice, and chili flakes. Pour the mixture over the pan.
  7. The "Juiciness" Technique: Reduce heat to medium-low. Toss everything well, making sure to deglaze the bottom of the pan (scrape up those flavorful browned bits from the chicken). Cover and simmer for 3-4 minutes. The steam will finish cooking the chicken while the sauce thickens into a glossy glaze.
  8. Garnish & Serve: Turn off the heat. Fold in the fresh parsley and toasted pine nuts. Give it one final toss and serve warm with an extra squeeze of lemon if desired.

Notes

Note: If the sauce feels too thick, add 2-3 tablespoons of the reserved pasta water. The starch in the water will help the glaze coat the penne perfectly for a restaurant-quality finish.