Creamy Chicken And Mushroom Rigatoni

• 14 oz rigatoni pasta
• 1 tbsp olive oil
• 2 None boneless skinless chicken breasts, chopped
• 7 oz button mushrooms, thinly sliced
• 1 1/4 cups heavy cream
• 2 tbsp coarse grain mustard
• None None Chopped fresh parsley, to garnish

1. Cook the rigatoni in a large saucepan of boiling salted water according to package directions. Drain well and return to pan.
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. Add the mushrooms and saute for 3-4 mins or until tender. Stir in the cream and mustard. Return the chicken to pan.
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.

rigatoni pasta, olive oil, chicken breasts, button mushrooms, heavy cream, grain mustard, fresh parsley

Taken from recipes-plus.com/api/v2.0/recipes/22519 (may not work)