Start by poaching the chicken breast (or skip this step if using leftovers) in a saucepan of salted water for 10 minutes (gentle simmer).
While the chicken is poaching, add pasta to saucepan of salted water and cook to packet instructions - about 8-10 minutes, then drain.
While both the chicken and pasta is cooking; make the sauce. Fry the onions in a pan with the olive oil over a medium heat for five minutes, until soft, then stir in the mustard and mushrooms, season with freshly ground black pepper and a little salt. Cook for a further five minutes.
Once the chicken is done (if not using leftovers), shred into the pan and stir well. Pour in the soured cream, adding a splash of milk if the sauce is a little thick. Cook for another five minutes, or until the turkey is piping hot. Serve on a bed of the pasta and garnish with fresh dill. Optional: drizzle over a little extra olive oil.
Flexitarian Option
Swap pasta for rice or noodles, and go vegetarian by swapping chicken for extra mushrooms
Notes
Swap pasta for rice or noodles, and go vegetarian by swapping chicken for extra mushrooms