Gosh this looks good, I'm definetly putting it on my meal plan for next week!I'm pretty sure my kids are going to go crazy for it.
White Cheddar Chicken Pasta
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
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 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
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.
The Memorial Day Burger Recipe You've Been Looking for Is Here!
- stellarmom1
on Mar. 14, 2012 at 8:54 AM