Pappardelle with Creamy Chicken Sauce

Ingredients

• 1 tablespoon olive oil extra virgin extra-virgin
• 7  chicken thighs boneless skinless cut into 1-inch pieces (2 pounds total)
• 1 serving coarse mustard 
• 1 medium onion diced yellow
• 2  garlic clove minced
• 2 cups cup heavy whipping cream 
• 1 pound pappardelle 

Equipment

• pot
• dutch oven

Directions

1. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes.
2. Add onion and cook until translucent, stirring occasionally, about 6 minutes.
3. Add garlic and cook until fragrant, about 30 seconds.
4. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
5. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta.
6. Serve immediately.