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Dijon Chicken & Pasta


2 tbl. flour
1/4 tsp. cracked pepper
1 lb. skinned, boneless chicken breast, cut into 1" pieces
3 tbl. butter or margarine
1 medium onion, chopped
1 clove garlic, minced
3/4 cup whipping cream
1/2 cup milk
1/3 cup Dijon mustard
1/4 cup grated Parmesan cheese
8 oz. fettuccine or vermicelli, cooked and drained
3 tbl. chopped parsley


In plastic bag, combine flour, pepper and chicken; shake to coat. In large skillet, brown chicken in 2 tbl. butter. Remove chicken to heated platter; keep warm. Add remaining 1 tbl. butter to skillet. Saute onion until soft, add garlic and saute another 30 seconds. Stir in cream, milk, mustard and cheese. Add chicken; keep warm. Toss hot pasta with 2 tbl. parsley. Place on serving platter; top with chicken mixture. Sprinkle remaining 1 tbl. parsley over chicken.

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Nutritional Information
Per Serving

no nutrition information available

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