Creamy chicken and mushroom rigatoni

1.Cook rigatoni in a large saucepan of boiling, salted water according to packet instructions. Drain well and return to pan.

2.Meanwhile, heat a little oil in a large frying pan on high. Cook chicken for 3-4 minutes or until browned. Remove chicken from pan.

3.Saute‚ mushrooms in same greased pan for 3-4 minutes or until tender. Blend in cream and mustard. Return chicken to pan.

4. Bring to boil. Reduce heat and simmer for 4-5 minutes until sauce thickens slightly and chicken is cooked through. Season to taste.

5.Toss cream sauce through pasta. Serve topped with parsley, if desired.