2 lbs. chicken breast, boned cut into small pieces
2 or 3 tbsp. butter
1 lb. rotini pasta
1/2 c. chopped onion
1/2 c. flour
1 tsp. dried mustard
2 c. milk
1 1/2 c. light cream
1/2 c. heavy cream
1/2 c. pesto sauce
1/4 c. Parmesan cheese
1/3 c. toasted almonds

Saute chicken in butter 2 or 3 tablespoons. Cook pasta according to package directions set aside. Saute onion in 1/2 cup butter. Add flour and mustard cook 1 minute stir constantly.

Add milk and creams, whisk until thick and stir in pesto. Mix chicken sauce and pasta together. Put in 9 x 13 baking dish. Sprinkle cheese and nuts over top. Bake 15 minutes at 350 degrees.