White Cheddar Chicken Pasta recipe from Homemade by Holman
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
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.
INGREDIENTS (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
DIRECTIONS:
- 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.
Tags: Chicken, Cooking, Food, Healthy Eating, Homemade by Holman, Pasta, Poultry, Recipes