Dijon chicken linguine with mushrooms and almonds

- 175g fresh linguine 

- 2 chicken beasts, chopped

- 1/2 cup mushrooms, sliced

- 1 1/2 tablespoons olive oil

- 2 cloves garlic

- salt and pepper to taste 

- 2 oz (4 tablespoons) dry white wine

- 1 cup cream 

- 1 1/2 tablespoons Dijon mustard 

- 1/8 cup slivered almonds 

1. Heat the oil in a frypan and cook the chicken, garlic and season with salt and pepper. Remove and keep warm.

2. To the pan, add the wine. Simmer and reduce to 1/2. Add the cream, Dijon, salt and pepper.

3. Return the chicken and add the mushrooms. Simmer for 2 minutes. Mix in pasta and top with almonds.