White Cheddar Chicken Pasta

Pinterest struck me again and I saw this recipe and immediately started drooling. I wish I was kidding but I have this condition called “pregnancy” that causes me to obsessively drool over things that I see on the computer or TV. I’m now restricted to watching only a few cooking shows at a time because I become so enthralled in flavor! This recipe was written for my husband and I, we just love white cheddar. And the more it’s aged the better it gets, just like anything in life right? Coupled with some nice light chicken and fresh parsley this dish is truly a delight!

White Cheddar Chicken Pasta

Author/Source:

Home is where the Holmans Are

Ingredients:

• 1 pound chicken, preferably organic, trimmed and cut into pieces
• 1 teaspoons dry mustard
• 1 Tablespoons thyme, preferably fresh
• 1/2 teaspoons salt
• 1/2 teaspoons pepper
• 1 Tablespoons olive oil
• 1 pounds rotini or other short cut pasta
• 2 Tablespoons butter
• 2 Tablespoons flour
• 2 teaspoons Garlic, minced
• 1/4 cups onion, finely diced
• 1/4 cups dry white wine
• 1 tablespoons dijon mustard
• 8 ounces sharp white cheddar cheese, grated
• 2 cups milk
• 1 Tablespoons oregano
• 1/4 teaspoons crushed red pepper flakes
• 1/4 cups Parmesan cheese, shredded

Directions:

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. 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. Heat water to boil in a large stock pot, add pasta and cook to al dente and drain according to directions. Add sauce and chicken to drained pasta in pot. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

Freezing Directions:

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. 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. Let cool. Divide chicken and sauce among separate quart freezer bags. Add dry pasta to another bag, place all into gallon freezer bag until ready to serve. TO SERVE: Heat water to boil in a large stock pot, add pasta and cook to al dente and drain according to directions. Add sauce and chicken to drained pasta in pot. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

Servings: 4

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This entry was posted on Thursday, September 22nd, 2011 at 8:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.