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.
Originally Submitted
12/26/2012
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