White Cheddar Chicken Pasta

• 1 Tablespoon Olive Oil
• 1 teaspoon Dry Mustard
• 2 Tablespoons Fresh Thyme, Divided
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 pound Skinless, Boneless Chicken Breasts
• 1 pound Rotini
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1/4 cups Dry White Wine
• 2 cloves Garlic, Minced
• 1 whole Small Onion, Finely Diced
• 1 Tablespoon Dijon Mustard
• 2 cups Milk
• 8 ounces, weight Sharp White Cheddar Cheese, Grated
• 1 Tablespoon Fresh Oregano
• 1/2 teaspoons Crushed Red Pepper Flakes
• 4 Tablespoons Parmesan Cheese, Grated

1. For the chicken: Heat olive oil in a large skillet over medium heat.
2. Mix together dry mustard, 1 tablespoon thyme, salt and pepper and sprinkle over chicken pieces.
3. When pan is hot, add chicken and brown about 3 minutes each side until cooked through.
4. Remove to a plate and cover with foil.
5. For the pasta: 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.
6. Meanwhile, melt butter in a large skillet over medium heat.
7. Add flour and whisk to combine.
8. Add wine, garlic, onions, and dijon 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 chicken and pasta and toss to incorporate sauce.
14. Add remaining 1 tablespoon thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

olive oil, dry mustard, fresh thyme, salt, pepper, chicken breasts, rotini, butter, flour, white wine, garlic, onion, dijon mustard, milk, cheddar cheese, fresh oregano, red pepper, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/white-cheddar-chicken-pasta/ (may not work)