For this pasta dish, the sauce is a simple cheese sauce, similar to any macaroni and cheese recipe, started with a roux made with flour and butter. A little white wine, onion, garlic, Dijon mustard and then the delicious sharp white cheddar cheese. Add some chicken, some thyme and oregano and sprinkle on some red pepper flakes and you'll have a great meal in just a few minutes.
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.
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.
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 316 (67%)|
|Amt Per Serving||% DV|
|Total Fat 35.1g||47 %|
|Saturated Fat 18.6g||93 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 97.3mg||30 %|
|Sodium 429mg||15 %|
|Potassium 396.1mg||10 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 13.5g|
|Protein 24.5g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 475
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