White Cheddar Chicken Pasta

I saw this recipe on pinterest and it’s been calling out my name…make me Sheena…make me. So I  finally listened and made the white cheddar chicken pasta this week. There is some prep time to this recipe and your making three different items for the meal. You must cook the pasta, cook the chicken, and make the white cheddar sauce. All easy to do but is not the recipe to make if your short on time. I did have to alter the recipe a tad with the sauce. I didn’t have dry white wine but did have red wine and I didn’t have dijon mustard but had ground stone mustard. When the pasta chicken and sauce came together as one meal I took a bite and was hooked. I won’t lie I thought it tasted like something I’d order at a restaurant. I think if you made this and wanted a little extra something to the meal then adding sun dried tomatoes would be perfect!  The best part of this dinner was I was able to sneak onions into the meal and Chad didn’t notice! This was a huge accomplishment in my cooking world! The verdict? I loved the white cheddar chicken pasta and thought it was also great as a reheat. Chad enjoyed the meal but wasn’t a fan of it as a reheat! Chad also said I’m starting to get good at this whole cooking thing. A small compliment that made me feel great about my cooking abilities!

White Cheddar Chicken Pasta

For the chicken:
1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
1 tsp dry mustard
1/2 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 
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.

 

Recipe in pictures

The Sauce

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The Chicken

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The final product

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To see this recipe and other wonderful recipes please visit http://homeiswheretheholmansare.blogspot.com/2010/05/white-cheddar-chicken-pasta.html

 

Happy Cooking!!!

 

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