Chicken a la King over Angel Hair Pasta Noodles

Chicken a la King over Angel Hair Pasta Noodles





Servings: 4





12 ounces [340 g] fresh angel hair pasta noodles

1 pound [454 g] chicken strips

1 stalk celery, chopped

1 small onion, chopped

2 cups [500 mL] chopped cleaned fresh mushrooms

1/2 cup [125 mL] old-fashioned whipping cream [35%]

2 teaspoons [10 mL] Dijon mustard

1 teaspoon [5 mL] freshly chopped parsley

Salt and pepper, to taste







Boil pasta noodles until soft yet still a little crunchy 'al dente' following packaging directions; drain well.

Meanwhile, into a medium nonstick frypan, fy chicken strips over medium heat stirring often for approximately 7 minutes, until tender.

Remove chicken strips from fypan; brown together chopped celery, onion and mushrooms for approximately 5 minutes, until just golden.

Pour in cream before mixing in Dijon mustard and freshly chopped parsley.

Salt, pepper then mix in reserved chicken strips.

Bring to just a boil stirring, until sauce is just thickened.

Serve immediately, over a bed of angel hair pasta noodles.