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Chicken-Dijon Rigatoni















Trans-fat Free, Good source of fiber


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 pasta, rigatoni
(or similar pasta shape), uncooked, , then cooked and kept warm
cup dijon mustard
3 tablespoons parsley leaves
fresh, for garnish optional


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.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 378g (13.3 oz)
Amount per Serving
Calories 67950% of calories from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 381mg 16%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 11%
Sugars g
Protein 84g
Vitamin A 16% Vitamin C 7%
Calcium 17% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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