Friday, November 4, 2011

White Cheddar Chicken Pasta

Lately, just about everything I've made has come from Pinterest. I just can't get enough. This recipe (and another that I will post soon) marks my first attempt at using wine in my cooking. Next time I will buy the real thing, instead of cooking wine, but when you're in a hurry, you do what you gotta do.

This delicious pasta from Homemade by Holman was a big hit. Well, B didn't like it, but he doesn't like anything, so I'm not counting him. Jeff thought it was wonderful. I made it with whole-wheat pasta, but next time I think I'll skip the healthy stuff and go for regular. Usually I don't mind whole-wheat, but this time it overpowered the subtle flavors of the white cheddar and wine. Plus it just doesn't look as pretty. I also made a couple of minor edits; adding Parmesan to the sauce and omitting some of the thyme and the red pepper flakes. This was easy to make and tasted divine. It's definitely on my make-again list!

White Cheddar Chicken Pasta

1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
1 tsp dry mustard
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 T olive oil
1/2 onion, finely diced.

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 onion and brown, stirring until cooked through. Remove to a plate and cover with foil.

1 pound rotini or macaroni
2 T butter
2 T flour
2 cloves garlic, minced
1/4 cup dry white wine
1 T Dijon mustard
8 oz sharp white cheddar cheese, grated
1/2 c. grated Parmesan
1 1/2 c milk
1/2 c heavy cream
1 T fresh oregano
Parmesan cheese to taste

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, and mustard. Cook until mixed and heated through. Reduce heat to low and slowly add milk and cream, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheeses and stir to melt. Add chicken and pasta and toss gently. Add oregano and serve topped with Parmesan cheese.

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