Dijon Chicken & Cavatappi

• Toss carrots and parsnips on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, reserve 2 tsp flour (4 tsp for 4 servings) in a small bowl. Place remaining flour in a shallow dish and season with salt. 

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4), then drain. Return pasta to pot.

• Pat pork* dry with paper towels; season all over with salt and pepper. Working one piece at a time, coat pork in seasoned flour. Gently shake off excess.

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned, 2-3 minutes per side. Transfer to a plate. (The pork will finish cooking in the next step.)

• Reduce heat under pan to medium and add 1 TBSP butter (2 TBSP for 4 servings), onion, salt, and pepper. Cook, stirring occasionally, until onion begins to brown and soften, 2-3 minutes.

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/2 cup pasta cooking water (1 cup for 4), then drain.

Pat pork* dry with paper towels; season all over with salt and pepper. Working one piece at a time, coat pork in seasoned flour. Gently shake off excess.

• Add reserved flour to pan; cook until slightly golden, 30-60 seconds. Add mustard, half the stock concentrates, and 1 cup plain water (2 cups for 4 servings); stir to combine. 
• Return pork to pan. Cover and simmer for 2-3 minutes.

• Uncover, flip pork, and cook until pork is cooked through and sauce has thickened, 2-3 minutes. TIP: If sauce seems too thick, add another splash of plain water.

Reduce the heat to medium and add 1 tbsp butter (for 4, 2 tbsp), sliced onions, salt, and pepper. Cook, stirring occasionally, until onions begin to brown and soften, 2-3 minutes.

Add 2 tsp flour (for 4, 4 tsp flour) and cook until slightly golden, 30-60 seconds.

Add 1 cup water (for 4, 2 cups), half the chicken stock concentrate, and mustard and stir to combine. Add pork chops back to the pan. Cover and simmer, 2-3 minutes.

Uncover, flip pork chops, and cook until pork chops are cooked through and sauce has thickened, 2-3 minutes. (tip: if sauce becomes too thick add an extra splash of water) Turn off heat and set aside until ready to serve.

• Return pot with pasta to medium-high heat. Stir in half the chives, remaining stock concentrate, ¼ cup reserved pasta cooking water, and 3 TBSP butter (½ cup reserved pasta cooking water and 6 TBSP butter for 4 servings). Cook, stirring, until butter has melted and pasta is evenly coated in sauce, 2-3 minutes. (If sauce seems too thick, add another splash of reserved pasta cooking water.)

• Season with salt and pepper.