Chicken and Pasta in Wine Cheddar Sauce
- Reviews 2
Ready In: 20 mins
Serves: 2
Ingredients
- 1 boneless skinless chicken breast
- 1 cup flat pasta noodles
- 2⁄3 cup shredded cheddar cheese
- 1⁄3 cup white wine, ' (I like dry vermouth)
- 2⁄3 cup chicken stock
- 1⁄3 cup diced onion
- 2 tablespoons flour
- 1 tablespoon butter
- 4 teaspoons olive oil (divided)
- 1 teaspoon ground black pepper
Directions
- 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.
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