So, of course the few weeks we have without my mother, me and my dad decided to get creative with recipes and dinner. I found this recipe on Pinterest, and I beg you to try it! It was easy, simple, and Pops and I are still talking about it the next day. Some of it was kind of the ghetto version that we threw together, and it's actually supposed to be
white cheddar, not just cheddar... and um, mexican cheese. The recipe also called for fresh herbs, but we made end's meet with the dry version and basil instead of thyme.
Don't feel the need to be exact on everything! My dad and I weren't. "Two cups? Oh, this is good enough." and "We don't have thyme for this!!" [hehehe, punny.] Nonetheless, it was one of the most delicious meals I've eaten in a long while!
This is mine and my dad's version, tell me if you liked it or are definitely going to try it!! Fresh can also be replaced with dry herbs.
Cheddar Chicken Pasta
for the chicken:
1 pound of boneless chicken breast, cut up into half inch [bite size] chunks or strips
1 teaspoon dry mustard
1 Tablespoon dry/fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper
Combine all but the chicken in a small bowl. Throw the chicken in a frying pan on medium heat, and sprinkle the chicken with the spices. Chicken shouldn't be COATED with it, just a hefty sprinkle. Cook completely, and leave on a low setting to keep it nice and warm.
for the pasta:
1 pound of short cut pasta [like rotini, bowtie]
Prepare as directed on the box to a nice al dente [no mushy pasta!] and drain. Set in the original pot with some olive oil to keep it from sticking.
for the sauce:
2 Tablespoons of butter [not margarine]
2
1/2 Tablespoons of flour or Wondra flour
about half of a large onion, finely diced
2 cloves of minced garlic, or 2 teaspoons of pre-minced garlic
1/4 cup of Marsala cooking wine [another wine would work, the original recipe called for white wine]
1 Tablespoon dijon mustard
2 cups of milk [we used two percent]
1 cup of mexican or mild cheddar cheese, grated
1 Tablespoon dry basil
1 Tablespoon dry oregano
Parmesan to taste
Start by melting the butter in a saucepan on medium heat, then whisk in the flour until a smooth texture. Put in the onions and cook them till translucent [you don't want them crunchy], about 5 minutes. Put in the garlic, cooking wine, and mustard, and stir. Reduce the heat and slowly add the milk, stirring constantly. When incorporated, add the cheese and stir until combined. Toss in the basil and oregano and stir until thickened.
Combine the sauce and pasta into one pan and stir until the sauce is evenly distributed. Spoon into pasta bowls and sprinkle a good serving of chicken on top of each. Freshly shred parmesan on top, and serve.
Hope you enjoy it as much as we did!!
