Chicken-Dijon Rigatoni
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | pound |
chicken pieces
cut for stir-fry |
|
| 2 | cups |
light cream (half&half)
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | pound |
rigatoni pasta
(or similar pasta shape), uncooked, , then cooked and kept warm |
|
| ⅓ | cup |
dijon mustard
|
|
| 3 | tablespoons |
parsley leaves
fresh, for garnish optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 453.6 | g |
chicken pieces
cut for stir-fry |
|
| 473 | ml |
light cream (half&half)
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 453.6 | g |
rigatoni pasta
(or similar pasta shape), uncooked, , then cooked and kept warm |
|
| 79 | ml |
dijon mustard
|
|
| 45 | ml |
parsley leaves
fresh, for garnish optional |
|
Directions
Heat olive oil in a large sautépan over medium-high heat.
Add the chicken and cook until no longer pink, about 5 minutes.
Remove chicken from pan and set aside.
Add half-and-half and salt and pepper to taste, and stir to blend.
Bring to a boil. Reduce heat and simmer until mixture is reduced a bit, about 10 minutes. (Mustard added later will quickly thicken it.)
Transfer warm pasta to a warmed serving bowl.
Whisk mustard into cream mixture.
Return chicken to sauce, reduce heat to low and cook until heated through.
Do not boil. Spoon chicken mixture over pasta and toss thoroughly.
If desired, garnish with chopped parsley.
Serve immediately.
