Recipe Station

A brave one, I see. If you're ready to test fate, let's proceed. This recipe comes in three parts. So, please, pay attention. Your Cheddar Chicken Pasta depends on it!

What you will need:

Chicken

• 1 pound boneless, skinless chicken breasts

• 1 tsp dry mustard

• 1 T fresh thyme

• 1/2 tsp salt

• 1/2 tsp pepper

• 1 T olive oil

Pasta

• 1 pound rotini or other short cut pasta

• 2 T butter

• 2 T flour

• 2 cloves garlic, minced

• 1 small onion, finely diced

• 1/4 cup dry white wine

• 1 T Dijon mustard

• 8 oz sharp white cheddar cheese, grated

• 2 cups milk (I used skim milk but mixed in about 2 T heavy cream)

• 1 T fresh thyme

• 1 T fresh oregano

Let's start with the chicken. This is how you make it:

1. Heat olive oil in a large skillet on medium heat.
2. Brown chicken, while mixing in mustard, thyme, salt and pepper for seasoning. Each side will take approximately 3 minutes to thoroughly cook.
3. Place chicken on a plate and cover with aluminum foil.

… And now, the pasta…

1. Boil pasta to “al dente” in a large stock pot, adding salt for flavor. Drain.
2. While pasta is boiling, melt butter in a large skillet over medium heat, adding flour and whisk to combine. Mix in the wine, garlic, onions and mustard.
3. Cook for approximately 5 minutes, allowing onions to become translucent.
4. Lower the heat to simmer, slowly adding milk to the skillet.
5. Cook of approximately 5-7 minutes, thickening mixture in skillet.
6. Add cheese, stirring until it melts.
7. Now, let's add the chicken and pasta into the sauce, tossing the elements together.
8. Serve and prepare with thyme and oregano on top, crushing red pepper flakes and Parmesan cheese.

It is amazing, isn't it? This dish is how we celebrate our adulthood. No one is saying to retire that ol' faithful macaroni and cheese. You better not! But, a mature dish like this one right here will empower us to become great, reminding us that we are in control of our future. Okay, that's cheesy. But, so is this dish!

Let us know how you liked it and any cool stories related to your experience!

Article Source: My Fridge Food