Chicken a la King over Angel Hair Pasta Noodles
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.