Dijon Chicken & Pasta

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

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.