Buttery, sautéed chicken and penne pasta tossed in a pungent Dijon cream sauce with fresh herbs.

Chicken Dijon Penne

6 chicken breast halves, boneless and skinless, cut into 1-inch cubes

Salt and freshly ground pepper to taste

1/4 cup (1/2 stick) butter

2 cups heavy cream

1 pound penne pasta, cooked according to package directions

1/2 cup Dijon mustard

3 tablespoons finely chopped fresh parsley

2 tablespoons minced fresh chives

1. Season chicken with salt and pepper. Melt butter in large skillet over medium-high heat until bubbly. Add chicken and stir-fry until tender, about 3 minutes. Remove from skillet and set aside.
2. Add cream to skillet, stirring to blend well. Bring mixture to boil. Reduce heat and simmer until mixture is reduced and slightly thickened, about 5 minutes.
3. Whisk mustard into cream mixture.
4. Return chicken to skillet, reduce heat to low and cook until heated through; do not boil.
5. Place hot cooked pasta in large serving dish, spoon chicken mixture; add parsley and chives and toss thoroughly.

Makes 6 to 8 servings.