White Cheddar Chicken Pasta

1. 1

   For the pasta:

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   1 pound rotini or other short cut pasta

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   2 T butter

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   2 T flour

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   2 cloves garlic, minced

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   1 small onion, finely diced

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   1/4 cup dry white wine

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   1 T Dijon mustard

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   8 oz sharp white cheddar cheese, grated

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

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    1 T fresh thyme

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    1 T fresh oregano

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    Crushed red pepper flakes to taste

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    Parmesan cheese to taste

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    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 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 thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese

* Per serving · 4 servings · Values may vary.

No additional tips available.