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White Cheddar Chicken Pasta Recipe

   
 

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     White Cheddar Chicken Pasta

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 Tbsp olive oil
1 tsp mustard seed, ground
1 Tbsp chopped, fresh, Thyme
1/2 tsp salt
1/2 tsp black pepper
2.5 cups diced chicken, boneless breasts
2 Tbsp butter
2 Tbsp Flour, all-purpose
2 fl oz white wine
 
2 tsp minced garlic, cloves
1/4 c diced onion
1 Tbsp dijon mustard
2 cups milk
2 cups cheddar cheese, white, shredded

Instructions
SAME DAY- Heat olive oil in a large skillet over medium heat. Mix together mustard powder, 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, add pasta and cook to al dente 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 sauce and chicken to drained pasta in pot. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.
FREEZER COOKING- Heat olive oil in a large skillet over medium heat. Mix together ground 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. 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. Allow to cool. Divide chicken and sauce into indicated number of freezer bags, label and freeze.


Originally Submitted
1/8/2016





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