1 tbsp olive oil
40gm butter
1 kg chicken fillets, sliced
500gm rigatoni pasta
200gm button mushrooms, sliced
4 green shallots sliced
600ml light thickened cream
1 tbsp seeded mustard
¼ cup chopped fresh chives
Salt and pepper
½ cup parmesan cheese
Heat oil and ½ the butter and brown chicken in batches.
Remove from the pan
Cook pasta in uncovered salted water and drain.
Add remaining butter to frypan, cook mushrooms, garlic and onions and add chicken.
Add cream and mustard,, simmer until chicken warmed through, stir in chives, salt & pepper.
Add pasta and parmesan cheese.
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