White Cheddar Chicken Pasta Food

WHITE CHEDDAR CHICKEN PASTA

Steps:

• In a small bowl, combine dry mustard, dried thyme, dried oregano, salt, and freshly ground black pepper. Set aside.
• Slice chicken breasts into thin strips or cut into 1-inch cubes. Sprinkle with seasoning mixture.
• In a large skillet, heat olive oil, and cook chicken for a few minutes or until cooked and browned. Transfer cooked chicken to a plate. Set aside.
• Fill a large pot with water and bring to a boil. Add salt and rotini. Cook according to the package directions until al dente. Drain and set aside.
• Melt butter in the same skillet in which you cooked chicken. When melted, add all-purpose flour and mix it together. Then, add dry white wine, minced garlic, diced onions, and Dijon mustard. Mix to combine. Cook for 3-5 minutes or until onions soften. Then, slowly pour milk in a few additions. Stir after each addition. Cook on low for 4-6 minutes or until thickened. Then, add shredded white cheddar cheese. Mix and cook until melted. Finally, add cooked chicken and pasta. Mix until completely covered with creamy and cheesy sauce. Serve immediately. Sprinkle with fresh thyme, crushed red pepper flakes, or smoked paprika.

CHEDDAR CHEESE CHICKEN PASTA BAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat olive oil in a large skillet on medium-high heat. Toss in chicken, onion powder, garlic, 1 teaspoon salt, and black pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear, about 7 minutes. Reduce heat to low.
• Whisk chicken broth and flour together in a bowl until well blended. Pour over the chicken in the skillet. Add half the Cheddar cheese, diced tomatoes, cream, butter, hot sauce, and Worcestershire sauce; stir to combine. Continue stirring over medium heat until sauce starts to thicken, about 10 minutes. Stir cooked pasta into skillet.
• Pour chicken-pasta mixture into a glass baking dish. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until cheese is bubbly and melted, about 15 minutes.

CHICKEN AND PASTA IN WINE CHEDDAR SAUCE

Steps:

• Heat 2 quarts of salted water to a boil and heat a non stick (I like cast iron) frying Pan.
• Cover both sides of the chicken breast, first with the black pepper, and then with the 1 teaspoon of olive oil.
• When the water is boiling, add the pasta and stir once.
• This should cook 8 to 10 minutes.
• While the pasta is cooking, place the chicken breast in the hot pan, fry for 4 minutes, flip and fry for another 4 minutes.
• Then remove and set aside.
• Add 1 tablespoon of olive oil and the butter to the hot frying pan, then add the onion, and sauté until nearly transparent.
• When the onion is done, add the flour, stir into a paste, and then the wine, stirring until thickened.
• Add the cheese a little at a time and stir until the sauce is smooth.
• If the sauce is too thick, add more chicken stock.
• Drain the noodles and add to the sauce.
• Cut the chicken into bite size pieces and add to the cheese and noodles.
• Stir and serve.

WHITE CHEDDAR MAC & CHEESE

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in cheeses until melted. Add to pasta; toss to coat.

CHEDDAR CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. , Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, until heated through, 20-25 minutes.