Chicken-Dijon Rigatoni

* Exported from MasterCook *

CHICKEN-DIJON RIGATONI

Recipe By : Laura Merrill-adapted recipe from "From Portland's Palate"
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Chicken
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 pound chicken pieces -- cut for stir-fry
2 cups half-and-half
Salt and pepper
1 pound uncooked rigatoni (or similar pasta shape) -- cooked
and kept warm
1/3 cup Dijon mustard
3 tablespoons minced fresh parsley (for garnish -- optional)

Heat olive oil in a large sautepan 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.



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NOTES : http://www.oregonlive.com/foodday/features/99/03/23/fd_winrec71.html