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White Cheddar Chicken Pasta

<p>This recipe was written for my husband and I, we just love white cheddar. And the more it's aged the better it gets, just like anything in life right? Coupled with some nice light chicken and fresh parsley this dish is truly a delight!</p>
4 Servings Recipe By

Ingredients

  • 1 tablespoon Olive Oil
  • 1 teaspoon Mustard Seed, Ground
  • 1 tablespoon chop Thyme, Fresh
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Black Pepper
  • 2 1/2 cups dice Chicken, Boneless Breasts
  • 2 tablespoons Butter
  • 2 tablespoons Flour, All-Purpose
  • 2 fluid ounces White Wine
  • 2 teaspoons mince Garlic, Cloves
  • 1/4 cups dice Onion
  • 1 tablespoon Dijon Mustard
  • 2 cups Milk
  • 2 cups Cheddar Cheese, White, Shredded

Serving Day Ingredients

  • 16 ounces Rotini
  • 1 tablespoon Oregano, Dried
  • 1/4 teaspoons Red Pepper Flakes
  • 1/4 cups Parmesan Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2.5 cups
  • 1000 Calories
  • 37g Total Fat
  • 18g Sat Fat
  • 0g Trans Fat
  • 165mg Cholesterol
  • 932mg Sodium
  • 96g Total Carb
  • 5g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 63g Protein
  • 28 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat olive oil in a large skillet over medium heat.
  2. Mix together mustard powder, thyme, salt and pepper and sprinkle over chicken pieces.
  3. When pan is hot, add chicken and brown about 3 minutes per side until cooked through.
  4. Remove to a plate and cover with foil.
  5. Heat water to boil in a large stock pot, add pasta and cook to al dente according to directions.
  6. Meanwhile, melt butter in a large skillet over medium heat.
  7. Add flour and whisk to combine.
  8. Add wine, garlic, onions, and mustard.
  9. Cook about 5 minutes, until onions are translucent.
  10. Reduce heat to low and slowly add milk, stirring to combine.
  11. Cook about 5-7 minutes more until mixture begins to thicken.
  12. Add cheese and stir to melt.
  13. Add sauce and chicken to drained pasta in pot.
  14. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat olive oil in a large skillet over medium heat.
  2. Mix together ground mustard, thyme, salt and pepper and sprinkle over chicken pieces.
  3. When pan is hot, add chicken and brown about 3 minutes per side until cooked through.
  4. Remove to a plate and cover with foil.
  5. Meanwhile, melt butter in a large skillet over medium heat.
  6. Add flour and whisk to combine.
  7. Add wine, garlic, onions, and mustard.
  8. Cook about 5 minutes, until onions are translucent.
  9. Reduce heat to low and slowly add milk, stirring to combine.
  10. Cook about 5-7 minutes more until mixture begins to thicken.
  11. Add cheese and stir to melt.
  12. Allow to cool.
  13. Divide chicken and sauce into indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat water to boil in a large stock pot, add pasta and cook according to directions.
  3. Reheat sauce and chicken on low on stovetop for 8-10 minutes, until warmed through.
  4. Add sauce and chicken to drained pasta in pot.
  5. Add oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

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