White Cheddar Chicken Pasta

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 2 cloves Garlic
  • 1 Onion, small
  • 1 tbsp Oregano, fresh
  • 2 tbsp Thyme, fresh

• Condiments

  • 1 tbsp Dijon mustard
  • 1 tsp Mustard, dry

• Pasta & Grains

  • 1 lb Rotini or other short cut pasta

• Baking & Spices

  • 2 tbsp Flour
  • 1/2 tsp Pepper
  • 1 Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 2 cups Milk
  • 1 Parmesan cheese
  • 8 oz White cheddar cheese, sharp grated

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on flavorite.net

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.