Jan 23
White Cheddar Chicken Pasta4 Comments

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Happy Monday, I hope that you had a great weekend. We got a little bit of snow from Friday to Saturday, but nothing too bad. It did confine me indoors for most of the day so I was able to get some kitchen related house projects done…think chevron + paint + rug + one Home Depot man thinking that I was nuts. See picture below, I kind of want to go back to Home Depot just to rub it in that man’s face. I can’t wait to share more of my kitchen with you all once I have a few more projects accomplished.

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As I mentioned a little bit ago, I have been pinning non-stop. My recipes to try is expanding on a daily basis, I need some more bodies to move in with me, any takers? I pinned this thinking that it looked cheesy and awesome. Basically what you have here is a white cheddar macaroni and cheese made on the stovetop with some flavorful skillet chicken mixed in. If you wanted to skip the chicken to just have some mac & cheese, go for it. I think in the future that will be an idea for one of our meatless meals. It comes together fairly quickly, and was as delicious as I had imagined it would be. This is one of those meals that I knew Blair will automatically love, so it will be making many more appearances.

White Cheddar Chicken Pasta
Ingredients:

For the chicken:
1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
1 tsp dry mustard
1 T fresh thyme
1/2 tsp salt
1/2 tsp 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
1/4 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

What you’ll do:
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, toss to incorporate sauce. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

Source: Homemade by Holman

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4 Responses to White Cheddar Chicken Pasta

  1. I love this dish. Your photo is gorgeous. :)

  2. Kelsey says:

    What a great post! The pasta looks delish and the rug is gorgeous. Now I want one, too!

  3. Dena Yard says:

    This comment has been removed by the author.

  4. Dena Yard says:

    Thanks for sharing the procedures and the ingredients. These are exactly what I need. I would love to try this at home. A hearty and delicious gluten free pasta for my family.

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