CHICKEN DIJON PENNE

1 lb medium penne pasta, uncooked
3 whole skinless, boneless chicken breasts, cut into 1-inch pieces
salt and ground black pepper (to taste)
1/4 cup butter
2 cups heavy whipping cream
1 tbsp olive oil
1/2 cup Dijon mustard
TO SERVE:
3 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh chives

Cook and drain pasta according to package directions. Drain and keep warm.

Season chicken with salt and pepper. Melt butter in large skillet over medium-high heat until bubbly. Add chicken and saute until tender, 3-5 minutes. Remove from skillet and set aside.

Add cream to skillet, stirring to blend. Bring to boil. Reduce heat and simmer until mixture is reduced and thickened, about 5 minutes.

Whisk mustard into cream mixture. Return chicken to skillet; reduce heat to low and cook until heated through. DO NOT BOIL.

TO SERVE:
Spoon chicken mixture over pasta. Add parsley and chives and toss thoroughly. Serve immediately.

Servings: 6
Source: Maria Scalia