SAME DAY-
Heat olive oil in a large skillet over medium heat. Mix
together mustard powder, 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. Heat water to boil in a
large stock pot, add pasta and cook to al dente 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
sauce and chicken to drained pasta in pot. Add thyme and
oregano and serve topped with crushed red pepper flakes
and Parmesan cheese.
FREEZER COOKING-
Heat olive oil in a large skillet over medium heat. Mix
together ground 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. 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. Allow to cool. Divide chicken and
sauce into indicated number of freezer bags, label and
freeze.
Originally Submitted
1/8/2016
0 Out of 5 from
0 reviews
You can add this White Cheddar Chicken Pasta recipe to your own private DesktopCookbook.
