CREAMY CHICKEN & MUSHROOM RIGATONI

SERVES 4 PREP 10 MINS COOK 15 MINS PER SERVE 3009kj 375g rigatoni pasta

2 chicken breast fillets, sliced

200g button mushrooms, sliced

300ml thickened cream

2 tbsp wholegrain mustard

1 Cook rigatoni in a large saucepan of boiling, salted water, according to packet instructions. Drain and return to pan.

2 Meanwhile, heat a little olive oil in a frying pan on high. Cook chicken for 3-4 mins until browned. Remove chicken from pan.

3 Heat a little oil in same frying pan on high. Saute mushrooms for 3-4 mins until tender. Stir in cream, mustard and chicken.

4 Bring to boil. Reduce heat and simmer for 4-5 mins until sauce thickens slightly. Season to taste.

5 Toss sauce through pasta in saucepan. Serve rigatoni with parsley leaves, parmesan cheese and green salad, if liked.