Sunday, March 4, 2012

Cheddar Chicken Pasta recipe


INGREDIENTS

For the chicken:
  • 1 lb. boneless, skinless chicken breasts -- trimmed and cut into 1 inch pieces
  • 1 tsp. dry mustage
  • 1 Tbsp. thyme
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 Tbsp. olive oil
For the pasta:
  • 1 lb. rotini or other short cut pasta
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 2 cloves garlic, minces (or 1/2 tsp. garlic powder)
  • 1 small onion, finely diced (or 1/2 tsp. onion flakes)
  • 1/4 C. dry white wine
  • 1 T. mustard
  • 8 oz. sharp cheddar cheese, grated
  • 2 C. milk (I used skim milk, but mixed in about 2 T. heavy cream)
  • 1 Tbsp. thyme
  • 1 Tbsp. oregano
  • Crushed red paper flakes to taste
  • Parmesan cheese to taste

INSTRUCTIONS
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. Set aside.

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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