Friday, September 9, 2011

White Cheddar Chicken Pasta

This dish is bursting with tons of flavor.  Every time I make this, my family always says how much they love it.  It is also a dish that takes a little more prep time.  But in the end, very worth every minute! The recipe is cut into 2 parts.  One with the how to prepare the chicken and then one with how to prepare the sauce.

White Cheddar Chicken Pasta
3-4 chicken breasts ~ cut into 1 inch strips or chunks
1 tsp dry mustard
1 tablespoon basil
1/2 tsp salt
1/2 tsp pepper
1 tablespoon olive oil

Heat olive oil in a large skillet over medium heat. Mix together dry mustard, basil, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and cook until cooked through. Remove to a plate and cover with foil.

Pasta and Sauce:
1 pound rotini or other short cut pasta
2 tablespoon butter
2 tablespoonflour
dash of garlic salt
1 small onion ~ diced
1 tablespoon dijon mustard
2 cups milk 
1 tablespoon oregano
crushed red pepper flakes to taste
parmesan cheese to taste

Heat water to strong boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions. Return noodles to pot.

Meanwhile, in large skillet {same skillet used for preparing chicken} combine milk, garlic salt, onions, and mustard over medium heat. Add flour and whisk to combine. Cook about 5 minutes, until onions are translucent. Reduce heat to low. Cook about 5-7 minutes more until mixture begins to thicken. Add chicken to noodles and then add sauce into pot, {pouring over chicken and pasta}  toss to incorporate sauce. Add oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

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