Chicken Dijon Rigatoni1
By Just A Pinch KitchenCrew
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- 2 Tbsp
- olive oil
- 1 lb
- chicken breasts cut into strips
- 2 c
- half and half
- salt and freshly ground pepper
- 1 lb
- rigatoni pasta, cooked
- 1/3 c
- dijon mustard
- 3 Tbsp
- fresh parsley, chopped
1Heat olive oil in a large sautepan over medium-high heat.
2Add the chicken and cook until no longer pink, about 5 minutes.
3Remove chicken from pan and set aside.
4Add half and half and salt and pepper to taste, and stir to blend.
5Bring to a boil.
6Reduce heat and simmer until mixture is reduced a bit, about 10 minutes. (Mustard added later will quickly thicken it.)
7Transfer warm pasta to a warmed serving bowl.
8Whisk mustard into cream mixture.
9Return chicken to sauce, reduce heat to low and cook until heated through.
10Do not boil.
11Spoon chicken mixture over pasta and toss thoroughly.
12If desired, garnish with chopped parsley.