Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2                boneless skinned chicken breasts -- cut into 1" cubes
   2      tablespoons   butter
   1      cup           whipping cream
   1 1/2  teaspoons     olive oil
                        salt and
     1/2  pound         medium penne pasta
     1/4  cup           dijon mustard
   1 1/2  tablespoons   finely chopped fresh parsley

Preparation:

Season chicken with salt and pepper. Melt butter in a skillet over medium-high heat until bubbly. Add chicken and stir fry until tender, about 3 minutes. Remove from skillet and set aside. Add cream to the skillet, stirring to blend well. Bring mixture to a boil. Reduce heat and simmer until mix is reduced and slightly thickened, about 5 minutes. Meanwhile, cook pasta until al dente and drain well. Transfer the pasta to a heated serving dish. Whisk mustard into the cream mixture. Return chicken to the skillet, reduce heat to low, and cook until heated through. Spoon chicken mixture over the pasta. Add parsley and chives, and toss thoroughly.