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Ingredientes
- Chicken:
- 1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
- 1 tsp dry mustard
- 1 T thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 T olive oil
- Pasta:
- 14.5oz rotini pasta (I used Barilla Plus)
- Sauce:
- 2 T butter
- 2 T flour
- 2 cloves minced garlic
- 1/4 cup white wine
- 1 T Dijon mustard (use less if you want it less spicy)
- 8 oz sharp white cheddar cheese, grated
- 2 cups milk
- Crushed red pepper flakes (about 1 tsp)
- Parmesan cheese (optional)
Direcciones
- Chicken:
- Heat olive oil in a large skillet over medium heat.
- Mix together mustard, thyme, salt and pepper and sprinkle over chicken.
- Add chicken and brown until cooked through.
- Remove to a plate and cover with foil.
- Pasta:
- Heat water to boiling in a large stock pot for pasta, add salt and pasta. Cook 10 minutes and drain.
- Sauce:
- While pasta is cooking, melt butter in a large skillet over medium heat.
- Add flour and whisk.
- Add wine, garlic and mustard. Mix until combined.
- 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 to sauce and mix.
- Top with crushed red pepper flakes and Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 6 servings | |
| Calories 546 | |
| Calories from Fat 167 | 31% |
| Total Fat 19.02g | 24% |
| Saturated Fat 10.79g | 43% |
| Trans Fat 0.02g | |
| Cholesterol 80mg | 27% |
| Sodium 527mg | 22% |
| Potassium 485mg | 14% |
| Total Carbs 57.64g | 15% |
| Dietary Fiber 2.8g | 9% |
| Sugars 7.09g | 5% |
| Protein 32.7g | 52% |
