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1
Prepare mustard butter by beating 1/4 cup butter until smooth, then adding 2 Tablespoons of mustard and salt and pepper.
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2
Beat until well blended.
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3
Set aside at room temperature.
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4
Then melt 2 Tablespoons butter in a large skillet over medium heat.
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5
Add 1/2 of the cabbage and cook, stirring often, about 10 minutes, until tender.
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6
Transfer to a bowl.
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7
Repeat with the remaining butter and cabbage.
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8
Return all of the cabbage to skillet with no heat.
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9
Set aside.
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10
Preheat broiler or grill with rack about 4 inches from heat source.
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11
Lightly oil broiler rack.
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12
Split half of the mustard butter among the chicken pieces and spread it on one side of each piece.
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13
Set chicken on broiler rack or grill with mustard side facing the heat source.
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14
Broil or grill about 3-4 minutes.
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15
Turn chicken over using tongs and quickly spread another 2 teaspoonfuls mustard butter on the pieces.
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16
Broil until meat is no longer pink when cut at thickest part, approximately 5 minutes.
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17
Transfer to a plate and cover with foil.
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18
Cook the pasta in salted boiling water until tender but still firm to the bite.
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19
Meanwhile, cut chicken in 1/2 cubes.
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20
Reheat the cabbage in the skillet over low heat.
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21
Drain pasta well.
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22
Transfer to a large heated bowl.
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23
Add mustard and remaining mustard butter and toss until pasta is coated.
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24
Add cabbage, chicken cubes, green onions, 3/4 cups of shredded Gruyere and parsley.
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25
Toss.
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26
Taste and adjust seasoning.
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27
Serve with additional shredded Gruyere on the table so diners can add as they wish.
