Tuesday, May 22, 2012

White Cheddar Chicken Pasta

If you haven't noticed, we eat a lot of chicken in our household. Don't get me wrong, we love our red meat but chicken is always a better on your budget and easy to have in your freezer. While perusing Pinterest I found yet another great chicken recipe originally posted by Homemade by Holman. Though they used fresh thyme and fresh oregano, I used dry from my pantry and the taste was still delish.
For the chicken:
1 lb boneless chicken breast, thawed and cubed

1 tsp dry mustard

1 T thyme
1/2 tsp salt
1/2 tsp pepper
1 T olive oil

Start by pouring your olive oil into a large skillet, coating the bottom well. Heat the pan on medium-high. Sprinkle your herb mixture on top on the chicken and add to the skillet. Cook until the chicken is cooked all the way through. You can sprinkle more of your herb mixture while the chicken is cooking just to make sure it absorbs all that flavor. Remove chicken from heat and place in a separate container.
For the pasta:

1 pound bowtie or your favorite 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 thyme
1 T oregano
Parmesan cheese to taste

Melt the butter in a large skillet. Add flour and whisk over medium heat. Add the garlic, onions and mustard and cook until onions are translucent.
Add the milk slowly and stir. Let stew for 5 minutes to allow the mixture to thicken.
Add cheese and stir until melted. Add the chicken.
Mix with your already prepared noodles, sprinkle on the oregano, thyme & parmesan cheese and serve. Seriously...sooo good! You're going to love this dish, serve with garlic bread and you're set to go.