Ingredients Jump to Instructions ↓

  1. 6 chicken breast halves, boneless and skinless, cut into 1-inch cubes Salt and freshly ground pepper to taste

  2. 1/4 cup (1/2 stick) butter

  3. 2 cups heavy cream

  4. 1 pound penne pasta, cooked according to package directions

  5. 1/2 cup Dijon mustard

  6. 3 tablespoons finely chopped fresh parsley

  7. 2 tablespoons minced fresh chives

Instructions Jump to Ingredients ↑

  1. Season chicken with salt and pepper. Melt butter in large skillet over medium-high heat until bubbly. Add chicken and stir-fry until tender, about 3 minutes. Remove from skillet and set aside. Add cream to skillet, stirring to blend well. Bring mixture to boil. Reduce heat and simmer until mixture is reduced and slightly thickened, about 5 minutes. Whisk mustard into cream mixture. Return chicken to skillet, reduce heat to low and cook until heated through; do not boil. Place hot cooked pasta in large serving dish, spoon chicken mixture; add parsley and chives and toss thoroughly.


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