Prepare pasta according to package directions; drain.
Meanwhile, in large skillet melt butter over medium-high heat. Add chicken; brown until almost done. Add beans.
In small bowl combine broth, light cream, mustard and flour until smooth; stir into chicken and beans. Stir in hot cooked rigatoni. Cover; simmer 10 to 15 minutes or until chicken is tender and flavors are blended.
Season with salt and ground black pepper to taste. Sprinkle with fried onions, if desired.
Servings 0