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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 431.7
  • Total Fat: 14.0 g
  • Cholesterol: 71.0 mg
  • Sodium: 336.2 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 6.2 g
  • Protein: 31.5 g

View full nutritional breakdown of White Cheddar Chicken Pasta calories by ingredient
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White Cheddar Chicken Pasta

Submitted by: LEIGHWOMAN


Number of Servings: 8

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

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.

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.

Serving Size: Makes 8 1-1.5c servings

Number of Servings: 8

Recipe submitted by SparkPeople user LEIGHWOMAN.





TAGS:  Poultry |

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