What's for Dinner {3}

This What's for Dinner post was inspired by Leta. She had written on my Facebook that October 17 was "National Pasta Day." I know it's crazy, but I didn't have any pasta that day. I HAD to make up for it somehow.

October 18 - Tuna helper
October 19 - White cheddar chicken pasta
October 21- Mozzarella-stuffed meatballs with linguine

I'd say I definitely made up for it (and gained a few pounds!) :)

Here is the details on the White Cheddar Chicken Pasta I found on Pinterest. Gary and I had our doubts throughout the cooking process but surprisingly we LOVED it! And it made excellent leftovers.

For the chicken:
1 lb boneless, skinless chicken breasts - trimmed and cut into 1 inch pieces
1 tsp dry mustard
1 T fresh thyme
1/2 tsp salt
1/2 tsp pepper
1 T extra virgin olive oil

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


For the pasta:
1 lb rotini
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, cubed
2 cups milk
1 T fresh thyme
1 T fresh oregano
Crushed red pepper flakes to taste
Parmesan cheese to taste

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.

**The picture certainly does not give this recipe justice.

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Here is an updated photo from 5.31.13