1. Preheat the oven to 180°C.
  2. Line a baking tray with some baking paper; place the chicken breasts on the paper.
  3. Combine the mustard, honey, olive oil and salt in a small bowl and brush the chicken tenderloins with the mixture.
  4. Place in the oven and bake for 10 - 12 minutes.
  5. Meanwhile, prepare the La Pasta according to the packet directions.
  6. Blanch the sugar snap peas in a pot of boiling water for 2 minutes, drain.
  7. Place the cooked tenderloins and peas on a plate with the La Pasta.

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