White Chedder Chicken Pasta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the chicken:
1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces, 1 tsp dry mustard, 1 T fresh thyme, 1/2 tsp salt, 1/2 tsp pepper, 1 T olive oil
For the pasta:
1 pound rotini or other short cut pasta
2 T butter 2 T flour 2 cloves garlic, minced
1 small onion, finely diced 1/4 cup dry white wine 1 T Dijon mustard
8 oz sharp white cheddar cheese, grated
2 cups milk (I used skim milk but mixed in about 2 T heavy cream)
1 T fresh thyme 1 T fresh oregano
Crushed red pepper flakes to taste Parmesan cheese to taste
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Directions: |
Directions:Heat olive oil in a large skillet over medium heat. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.
Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions. Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add chicken and pasta and toss to incorporate sauce. Add thyme and oregano and serve. |
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Number Of
Servings:Multiple |
Preparation
Time: |
Preparation
Time:10 minutes |
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