Cracked Peppercorn Chicken and Pasta

Cracked Peppercorn Chicken and Pasta

1 package Skinner Fettuccine (12 oz) -- uncooked
3 tablespoons all-purpose flour
1 1/2 teaspoons coarse ground black pepper
1 1/2 teaspoons dry ground mustard
1 pound boneless, skinless chicken breasts -- cut into 1 1/2" pieces
1 tablespoon vegetable oil
2 cloves garlic -- minced
1/2 cup chicken broth
1/2 cup dry white wine or chicken broth
1/2 cup light cream
1/2 cup grated parmesan cheese
1/2 cup sliced ripe olives
1/4 cup chopped fresh parsley
1/2 teaspoon salt

Cook pasta according to package directions; drain. Meanwhile, stir together flour, pepper, and mustard; coat chicken with flour mixture. In large skillet over medium-high heat, heat oil; add chicken and garlic. Cook 5 minutes, turning pieces occasionally. Reduce heat to medium. Combine broth and wine; add to chicken. Add light cream. cook, stirring frequently, until sauce is reduced by half, about 5 minutes. Stir in remaining ingredients. Toss hot pasta with sauce; serve immediately.

4 to 6 servings