White Cheddar Chicken Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients (chicken): 1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces1 tsp dry mustard1 T fresh thyme1/2 tsp salt1/2 tsp pepper1 T olive oilIngredients (pasta): 1 pound rotini or other short cut pasta2 T butter2 T flour2 cloves garlic, minced1 small onion, finely diced1/4 cup dry white wine1 T Dijon mustard8 oz sharp white cheddar cheese, grated2 cups milk (I used skim milk but mixed in about 2 T heavy cream)1 T fresh thyme1 T fresh oreganoCrushed red pepper flakes to tasteParmesan cheese to taste
Chicken
1. 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.
Pasta
1. Heat water to boil in a large stock pot for pasta.
2. Add salt and pasta and cook to al dente and drain according to directions.
3. Meanwhile, melt butter in a large skillet over medium heat.
4. Add flour and whisk to combine.
5. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent.
6. Reduce heat to low and slowly add milk, stirring to combine.
7. Cook about 5-7 minutes more until mixture begins to thicken.
8. Add cheese and stir to melt.
9. 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 approximately 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DOUGSUBLETTE.
1. 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.
Pasta
1. Heat water to boil in a large stock pot for pasta.
2. Add salt and pasta and cook to al dente and drain according to directions.
3. Meanwhile, melt butter in a large skillet over medium heat.
4. Add flour and whisk to combine.
5. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent.
6. Reduce heat to low and slowly add milk, stirring to combine.
7. Cook about 5-7 minutes more until mixture begins to thicken.
8. Add cheese and stir to melt.
9. 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 approximately 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DOUGSUBLETTE.
Nutritional Info Amount Per Serving
- Calories: 816.6
- Total Fat: 33.3 g
- Cholesterol: 137.4 mg
- Sodium: 1,098.0 mg
- Total Carbs: 85.6 g
- Dietary Fiber: 11.2 g
- Protein: 55.1 g
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