*  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.



                  - - - - - - - - - - - - - - - - - -

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

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.