Chicken and Pasta in Wine Cheddar Sauce

Recipe by Bill Hilbrich
READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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