White Cheddar Chicken Pasta

• 1 Tablespoon Olive Oil
• 1 teaspoon Dry Mustard
• 1 Tablespoon Thyme
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 pound Boneless Skinless Chicken Breasts, Sliced
• 14- 1/2 ounces, weight Rotini Pasta
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1/4 cups White Wine
• 2 cloves Garlic, Minced
• 1 Tablespoon Dijon Mustard
• 2 cups Milk
• 8 ounces, weight White Cheddar
• 1 teaspoon Crushed Red Pepper Flakes
• 1/2 cups Parmesan Cheese (Optional)

1. Heat olive oil in a large skillet over medium heat.
2. Mix together mustard, thyme, salt and pepper and sprinkle over the chicken.
3. Add chicken into the skillet with the hot oil and brown until cooked through and no longer pink.
4. Remove chicken to a plate and cover with foil.
5. Heat water to boiling in a large stock pot for pasta.
6. Once its boiling, add salt and pasta.
7. Cook 10 minutes and then drain off the water.
8. While pasta is cooking, melt butter in a large skillet over medium heat.
9. Add flour and whisk until combined.
10. Add wine, garlic and mustard.
11. Mix until combined.
12. Reduce heat to low and slowly add milk, stirring to combine.
13. Cook about 5-7 minutes more until mixture begins to thicken.
14. Add cheese and stir to melt.
15. Add chicken and pasta to the sauce and mix.
16. Top with crushed red pepper flakes and Parmesan cheese.

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

Taken from tastykitchen.com/recipes/main-courses/white-cheddar-chicken-pasta-2/ (may not work)