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White Cheddar Chicken Pasta

3.33 Mitt(s) 3 Rating(s)3 votes, average: 3.33 out of 53 votes, average: 3.33 out of 53 votes, average: 3.33 out of 53 votes, average: 3.33 out of 53 votes, average: 3.33 out of 5

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Level: Easy

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Description

Rotini with a simple cheese sauce made special with a little white wine, dijon mustard and delicious sharp cheddar cheese. Add some chicken and it’s a great weeknight meal.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 teaspoon Dry Mustard
  • 2 Tablespoons Fresh Thyme, Divided
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 1 pound Skinless, Boneless Chicken Breasts
  • 1 pound Rotini
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • ¼ cups Dry White Wine
  • 2 cloves Garlic, Minced
  • 1 whole Small Onion, Finely Diced
  • 1 Tablespoon Dijon Mustard
  • 2 cups Milk
  • 8 ounces, weight Sharp White Cheddar Cheese, Grated
  • 1 Tablespoon Fresh Oregano
  • ½ teaspoons Crushed Red Pepper Flakes
  • 4 Tablespoons Parmesan Cheese, Grated

Preparation

For the chicken:
Heat olive oil in a large skillet over medium heat. Mix together dry mustard, 1 tablespoon thyme, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes each side until cooked through. Remove to a plate and cover with foil.

For the pasta:
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 dijon 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 remaining 1 tablespoon thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

2 Comments

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megwilson06 on 5.20.2010

I absolutely love recipes like this! I might even add a little roasted red pepper. I can’t wait to try this

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Lindsey @ Sunshine and Jellybeans on 5.20.2010

This looks absolutely delicious! I can’t wait to try it. Why, oh why, does it have to be approaching swimsuit season?? I could eat stuff like this every day. Thanks for the recipe!

3 Reviews

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saramc on 8.15.2010

The first two bites of this were absolutely wonderful, then not so much. I’ve never made anything with white cheddar before. I don’t know if it was that or the herbs, but something made a weird aftertaste in mine and my husband’s mouths. The serving portions were realistic – I do appreciate that. A lot of the recipes I’ve made from here don’t make nearly as much as I thought they would.

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whoistracy on 6.6.2010

Made this for dinner during the week. It was ok- but something was missing. I loved how easy the sauce was to make. And I’m a huge mustard fan, but the flavor was subtle to me. So it seemed like it was missing in the flavor department.

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Shelly on 6.2.2010

I made this dish this evening for dinner. It was quite tasty, simple to pull together and well eaten by all my family members. I made it exactly as the recipe was written and my only change when I make it again will be to cut back a bit on the dijon mustard, and that it purely for personal taste. I’m just not a big mustard flavor fan and the mustard flavor holds its own in this dish. Overall, a keeper. Thanks for a great recipe.

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