Wednesday, February 29, 2012

White Cheddar Chicken Pasta

This pasta had fantastic flavor!
John's Rating: 8

Recipe from: Homemade by Holman

For the chicken:

1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
1 tsp dry mustard
1 tsp. dried thyme, crushed
1/2 tsp salt
1/2 tsp pepper
1 T olive oil

Pan fry: 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.
Or grill chicken rubbed with spices, skip oil {This is what I did this time}

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 T Dijon mustard
2 cups sharp white cheddar cheese, grated
2 cups milk
1 tsp. dried thyme, crushed
1 tsp. dried oregano, crushed
Crushed red pepper flakes to taste {I used a large pinch}
Parmesan cheese to taste {Sprinkled on top}

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 garlic and onions. Cook about 5 minutes, until onions are translucent. Add thyme, mustard, red pepper flakes and oregano. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. I blended it in the VitaMix to make my sauce smooth. Add cheese and stir to melt. {Cook longer if you need the sauce thickened} Add chicken and pasta and toss to incorporate sauce. Serve topped with Parmesan cheese.

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