White Cheddar Chicken Pasta Recipe | Yummly
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White Cheddar Chicken Pasta

BIGOVEN(9)
Christofer Brown: "loved it. We will definitely make it again. We le…" Read More
22Ingredients
50Minutes
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Ingredients

US|METRIC
4 SERVINGS
  • chicken (For ; the)
  • 1 pound skinless chicken breasts (boneless ;, trimmed and cut into 1 inch pieces)
  • 1 teaspoon dry mustard
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • pasta (For ; the)
  • 1 pound rotini pasta
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cloves garlic (; minced)
  • 1 small onion (; finely diced)
  • 1/4 cup dry white wine
  • 1 tablespoon Dijon mustard
  • 8 ounces sharp white cheddar cheese (; grated)
  • 2 cups milk (;, I used skim milk but mixed in about 2 T heavy cream)
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh oregano
  • red pepper flakes (Crushed ;, to taste)
  • Parmesan
  • cheese
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    Reviews(9)

    Christofer Brown a month ago
    loved it. We will definitely make it again. We left out the white wine since we didn't have any on hand and it was still great.
    cindy m. 4 months ago
    My husband loved this dish. Used fresh thyme for the chicken seasoning...thyme is not my favorite herb so didn't put the extra on top; just used fresh oregano for garnish and it was perfect!
    RawrSauce Bear 10 months ago
    Definitely needs more seasoning than what is in the recipe. I used a very mature sharp white cheddar. It's really good if you like tangy cheese. Too heavy for a full bowl. I recommend this as a side.
    Ryan Giordano a year ago
    Winged many of the ingredients but it worked out!
    Bob Gray a year ago
    Too much rhyme. I would cut in half next time. Other then that, easy, yummy recipe!
    Rebeccah Corbier a year ago
    Seasoning on the chicken was wonderful! Will definitely make this again
    Cynthia S. 2 years ago
    we loved it, perfect creamy cheesy sauce. didnt have white wine so used a bit of veg stock instead. also sauteed Mushrooms with the chicken then used the juices as the base for the roux.
    Jim Patty Arnett 2 years ago
    Perfect The thickening took a little longer
    Green 2 years ago
    Great and tasty as promised!

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