White Cheddar Chicken Pasta

By February 2, 2012 Chicken, Pasta No Comments
White Cheddar Chicken Pasta

I found this dish on pinterest. It was a connected to a blog called “Whats for dinner?” My sauce did turn out a little “runny”. I am not sure the solution to that, but other than the sauce being runny, it was tasty! The chicken was especially delicious! 
For the chicken:
  • 2  skinless chicken breasts, trimmed and cut into 1 inch pieces
  • 1 tsp dry mustard
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 T olive oil

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.

For the pasta:

  • 1 pound (or however much you need) 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 (“dry” not meaning powdered, just cooking wine)
  • 1 T Dijon mustard
  • 8 oz sharp white cheddar cheese, grated
  • 2 cups milk (I use 2%)
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Crushed red pepper flakes to taste (sprinkled on top if you like the heat)
  • Parmesan cheese to taste

What to do: 
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 topped with crushed red pepper flakes and Parmesan cheese.

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