Friday, December 30, 2011

chef #35: white cheddar chicken pasta

for christmas dinner, i decided not to go as all-out as i did at thanksgiving. i wanted to try an italian recipe that i found online. it was pretty good, but super heavy on the thyme. i've adjusted the measurements below so that it's not as strong!

2-3 chicken breasts, trimmed & cubed
1 t mustard powder
1 t thyme
1/2 t salt
1/2 t pepper
1 T olive oil

3/4 lb rotini
2 T butter
2 T flour
2 cloves garlic, minced
1 small onion, finely chopped
1/4 c white wine
1 T dijon mustard
8 oz sharp white cheddar cheese, shredded
2 c milk
1 T oregano
1 t red pepper flakes
shredded parmesan cheese

heat olive oil in a large skillet over medium heat. mix mustard powder, thyme, salt, and pepper together and coat chicken pieces. when pan is hot, add chicken and cook until brown, around 3 minutes on each side. move to plate and cover with foil to keep warm.

prepare rotini according to package. meanwhile, melt butter in a large pot over medium heat. add flour and whisk to combine. add wine, garlic, mustard, and onions. cook about 5 minutes until onions are tender. reduce heat to low and add milk, stirring to combine. cook 10 minutes more, until mixture begins to thicken. add cheese a little at a time and stir to melt. add chicken and pasta to the pot. add oregano and red pepper flakes. stir until well combined. serve, topped with shredded parmesan and additional red pepper flakes, if you like. i served mine with fresh yeast rolls and broccoli.


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