Creamy Chicken And Mushroom Rigatoni - cooking recipe

Ingredients

14 oz rigatoni pasta
1 tbsp olive oil
2 None boneless skinless chicken breasts, chopped
7 oz button mushrooms, thinly sliced
1 1/4 cups heavy cream
2 tbsp coarse grain mustard
None None Chopped fresh parsley, to garnish

Preparation

Cook the rigatoni in a large saucepan of boiling salted water according to package directions. Drain well and return to pan.
Meanwhile, heat the oil in a large skillet on high heat. Add the chicken and saute for 3-4 mins or until browned. Remove chicken from pan.
Add the mushrooms and saute for 3-4 mins or until tender. Stir in the cream and mustard. Return the chicken to pan.
Bring to a boil. Reduce heat to low and simmer for 4-5 mins until sauce thickens slightly and the chicken is cooked through. Season to taste. Add to the pasta and toss to coat well. Sprinkle with parsley, if desired.