Australian Women's Weekly
Ingredients
Method
1.Heat oil and half the butter in a large frying pan; cook chicken, in batches, until chicken is browned all over. Remove from pan.
2.Meanwhile, add pasta to a large pan of boiling salted water; boil, uncovered, until just tender; drain, return to pan.
3.Add remaining butter to same frying pan; add mushrooms, cook, stirring, until well browned. Add garlic and onion; cook, stirring, until fragrant. Return chicken to pan.
4.Add cream and mustard; bring to boil. Reduce heat, simmer, uncovered, for about 5 minutes or until thickened slightly and chicken is cooked through. Stir in chives; season to taste with salt and pepper.
5.Add creamy chicken sauce to the pasta, toss gently.
6.Serve pasta with parmesan cheese flakes.
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