T.G.I. Friday’s Dijon Chicken Pasta

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That was supposed to be a short break! Honestly, I had no intention of being away for such a long time. But life sometimes seems to really have other plans for us. This was a very hectic summer for me. First, of all my mom had a knee surgery and I had to look after two households instead of one and second, I had so much work that literally I was left with no time for blogging.
All in all, my mom’s knee goes well every day, only recovery takes more time than anticipated and work continues to consume most of my time. Nevertheless, it was impossible for me to stay away for much longer and thus I decided to just squeeze this post somewhere between 12 and 1 o’clock at night.
You don’t know how much you moved me with your continuing comments not only in my blog, but also in my mail. I don’t want to sound melodramatic, but the fact that you were thinking of me and took the time to send me a message is something I cannot begin to tell you, how much I appreciated it. Thank you so much for your concern and your thoughts.
Now, this dish comes from Top Secret Recipes by Todd Wilbur and is supposed to be a copycat of T.G.I.’s dish. I don’t know if this is true, since when I go to Friday’s, I always take the Jack Daniels Chicken. I haven’t tried this dish and quite frankly, I don’t know if they serve it here in the Greek Friday’s. Anyway, the dish is very straight forward and very easy to make. We enjoyed it a lot and the picky one ate the leftovers at that same night, so I guess it was a success. I am sorry I do not have step by step photos, but I do not have the time to process all these pictures and post about the dish. I promise as soon as my schedule returns to normal, I will start posting step by step pictures again. So, let’s see how this chicken is prepared.

T.G.I. Friday’s Dijon Chicken Pasta Reduced Fat


Dijon Pasta Sauce
1 clove garlic, pressed
½ tsp olive oil
1 cup strained fat-free yogurt
2 tbsp cornstarch
1 cup evaporated skim milk
¼ cup fat-free milk
2 tsp Grey Poupon Dijon Mustard
2 tbsp grated Parmigiano Reggiano
¼ tsp salt
Ground green and red pepper
1 ½ tbsp parsley

Spice Blend
2 tsp salt
1 tsp paprika
½ tsp dried thyme
Dash of ground green and red pepper

4 skinless boneless chicken breast fillets
500 gr. /1 pound pasta of any type



First we prepare the sauce by sautéing the garlic over medium heat. Do not let it become brown or it will become bitter.
Remove from fire. In a bowl combine the yogurt the cornstarch, both milks and mustard and mix.
Pour mixture into saucepan and place it again over heat. Add the parmesan, salt, pepper and stir. When the sauce starts to thicken add the parsley and lower the heat to low.
As sauce cooks, prepare the chicken by combining all the spice blend ingredients in a small bowl. Rub the chicken pieces with the spice blend and if you have BBQ grill them about 5 minutes per side.
In the meantime, cook pasta according to your liking and serve by putting on each plate the pasta, the sauce and the chicken on top of them.


Two months ago I have received a beautiful award from two friends who share a common blog in Greek and English called Cook and Feed. Maria and Harà have been and still are the best friends and although they live in two different countries very far away from each other, they manage to maintain their friendship alive and share their love for food in their blog. Thank you girls for this beautiful award and the kind thoughts.

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