Preparation:
In plastic bag, combine flour, pepper and chicken; shake to coat. In large skillet, brown chicken in 2 tablespoons butter. Remove chicken to heated platter; keep warm. Add remaining 1 tablespoon butter to skillet. Saute onion and garlic until soft. Stir in cream, mustard and cheese. Add chicken; keep warm. Toss hot pasta with 2 tablespoons parsley. Place on serving platter; top with chicken. Sprinkle remaining 1 tablespoon parsley over chicken. 4 to 6 servings |