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
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.
14.5oz rotini pasta (I used Barilla Plus)
Heat water to boiling in a large stock pot for pasta, add salt and pasta. Cook 10 minutes and drain.
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)
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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