White Chedder Chicken Pasta


No servings information available


1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
 1 teaspoon dry mustard
 1 T fresh thyme
 ½ teaspoon salt
 ½ teaspoon pepper
 1 T olive oil 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
 ¼ 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

Nutritional information

No nutrition information available


For the chicken:
 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:
 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.