*  Exported from  MasterCook  *
                           CHICKEN-DIJON RIGATONI
 Recipe By     : Laura Merrill-adapted recipe from “From Portland’s Palate”
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles                       Chicken
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   olive oil
    1      pound         chicken pieces -- cut for stir-fry
    2      cups          half-and-half
                         Salt and pepper
    1      pound         uncooked rigatoni (or similar pasta shape) -- cooked
 and kept warm
      1/3  cup           Dijon mustard
    3      tablespoons   minced fresh parsley (for garnish -- optional)
 Heat olive oil in a large sautepan over medium-high heat. Add the chicken
 and cook until no longer pink, about 5 minutes.   Remove chicken from pan
 and set aside. Add half-and-half and salt and pepper to taste, and stir to
 blend. Bring to a boil. Reduce heat and simmer until mixture is reduced a
 bit, about 10 minutes. (Mustard added later will quickly thicken it.)
 Transfer warm pasta to a warmed serving bowl. Whisk mustard into cream
 mixture.   Return chicken to sauce, reduce heat to low and cook until heated
 through. Do not boil. Spoon chicken mixture over pasta and toss thoroughly.
 If desired, garnish with chopped parsley. Serve immediately.
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 NOTES : http://www.oregonlive.com/foodday/features/99/03/23/fd_winrec71.html