I found this recipe last week and knew I had to try it. I didn’t have all the ingredients though so I added a few extra things and left out the wine, onion, dijon, and fresh herbs (just substituted dried)
The version below was very very good (my husband LOVED it), though the cheddar was so sharp I think I could have gotten away with just 4 oz instead of 8 oz. Taste as you go and make your own call with ingredients. It’s pretty hard to screw this one up 🙂
For the chicken:
2 TBS olive oil
3-4 boneless skinless chicken breasts, cut into small pieces
1 tsp dry mustard
1 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
Mix together mustard, thyme, salt and pepper in a small bowl. Add the oil to a large skillet over medium heat. Once the pan is hot, add the chicken pieces and spice mixture and saute until cooked through. Remove from pan and set aside.
For the pasta:
1 lb box rotini pasta
2 TBS butter
2 TBS flour
4 cloves garlic, minced
2 C milk
1 tsp dry mustard
8 oz sharp white cheddar cheese, grated
1 T fresh thyme
1 T fresh oregano
Crushed red pepper flakes to taste
Parmesan cheese to taste
Cook the pasta, drain, and set aside. Melt the butter in a medium size sauce pan then add the flour while whisking constantly to form a roux.
Slowly pour in the milk while continuing to whisk then add in the minced garlic and simmer until thickened. Add in the cheese and mustard and whisk until smooth.
Add in the pasta and chicken and stir to combine everything. After plating, sprinkle a little thyme, oregano, crushes red pepper, and parmesan on each serving.
Every once in a while I like to show my extremely fancy set up for taking food photos. And by that I mean the total exact opposite of anything fancy.
And don’t forget!