Yields
4
Ingredients
2 tbl. flour
¼ teaspoon. 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
¾ cup whipping cream
½ cup milk
⅓ cup Dijon mustard
¼ cup grated Parmesan cheese
8 oz. fettuccine or vermicelli, cooked and drained
3 tbl. chopped parsley
Nutritional information
No nutrition information available
Instructions
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.
