Creamy Dijon Pasta with Chicken and Mushrooms


1 package spaghetti pasta, cooked according to directions
2 boneless skinless chicken breasts
1 cup sliced button mushrooms
3 tablespoons olive oil
3 cloves minced garlic
1/2 cup toasted slivered almonds
4 oz white wine
2 cups whipping cream
3 tbsp Dijon mustard
Salt and pepper to season

First, you have to get that water boiling for the pasta!

Next, cook the chicken.

Heat olive oil in a large frying pan and then add the chopped chicken breasts, minced garlic, and salt and pepper. Fry the chicken until completely cooked and you smell the delicious smell of garlic frying with chicken…

Remove chicken from pan and set in a bowl near the stove. Slice the mushrooms and put those near the stove as well. You want them both ready before you make the sauce.

Add white wine to the pan. Simmer it for a minute.

{One of the most important parts of this recipe is toasted almond slivers to top off your dish! Get those going right about now. In a dry pan, on the stove. Just stir around until perfectly golden. Don’t follow my example, mine turned out a little dark!}

Now add the whipping cream, Dijon mustard and salt and pepper to season. Whip it up really well to break up any clumps of Dijon that might try to cause problems!

Let it all bubble for a minute as it heats up.  Just be careful not to let it scald…

Add chicken and the button mushrooms to the sauce and simmer for an additional 2 minutes. It should get all bubbly, and continue to thicken.


Strain pasta and serve… Scoop plenty of sauce and goodies onto the pasta and sprinkle with toasted almonds.

One Comment

  1. Noble G.

    That looks so tasty! Dijon Mustard is one of my favorite ingredients; I have a good handful of recipes that feature it, so I always keep a jar in the fridge. And Noel would appreciate something with mushrooms in it. 🙂

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