Creamy Chicken & Mushroom Pasta

I love this pasta dish. I just saw a similar recipe in a magazine but minus a few of my inclusions. I think its the mustard that gives this the unique taste. I hope you enjoy it.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 375  g pasta (I use shells, penne or rigatoni)
• 2  chicken breasts, diced
• 1  medium onion, sliced
• 200 -250  g mushrooms, sliced
• 1⁄4 teaspoon  ground chili powder
• 1⁄4 teaspoon dried basil
• 1⁄4 teaspoon dried oregano
• 1⁄4 cup  of liquid  chicken stock
• 300  ml  thickened cream
• 2  teaspoons coarse grain mustard
•  olive oil
•  shaved parmesan cheese

Directions

1. Cook pasta until cooked, drain and return to the pan.
2. In a large frypan, add olive oil and fry the onion until translucent, add chicken, chilli, basil and oregano and cook until browned. Remove from pan.
3. In the same pan add mushrooms and cook until tender.
4. Add chicken stock, cream and mustard and return the chicken and onion mixture to the pan.
5. Bring to boil. Bring to boil, reduce heat and simmer until chicken is cooked through and the sauce is thickening.
6. Add the chicken sauce to the pasta and fold through.
7. Top with shaved parmesan cheese.