Creamy Chicken And Mushroom Rigatoni

1. 1

   Cook the rigatoni in a large saucepan of boiling salted water according to package directions. Drain well and return to pan.

2. 2

   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.

3. 3

   Add the mushrooms and saute for 3-4 mins or until tender. Stir in the cream and mustard. Return the chicken to pan.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.