While all this "investigation" nonsense is going on with Chris is giving me a headache life must go on here at home. Am I thrilled the way all of this is going down... of course not! But I also have no means to change it so I just wait to hear from him. Eh, so why not cook and eat? That will make any girl feel better :)
So here is a new recipe I tried and I am REALLY proud of this one!
Most of the recipes I have tried lately have been pretty "safe". Nothing to tricky. Add the ingredients into the crock pot or casserole pan and I it should turn out pretty good.
Lately, Audrey and I have made Spicy Ranch Shredded Chicken and Cheesy Ham and Potatoe casserole in the crock pot! Both were wonderful! But both super simple. This White Cheddar Chicken... a little trickier. For starters the ingredient list is much longer than I am used to:
For the chicken:
-1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
-1 tsp dry mustard
-1 T fresh thyme
-1/2 tsp salt
-1/2 tsp pepper
-1 T olive oil
-1 tsp dry mustard
-1 T fresh thyme
-1/2 tsp salt
-1/2 tsp pepper
-1 T olive oil
Heat the olive oil in a skillet and add chicken breast. Mix the dry ingredients and sprinkle over the chicken. Cook and brown the chicken until done. Remove from pan and cover with aluminum foil to keep warm.
As for the sauce:
-1 box penne pasta
-2 T butter
-2 T flour
-2 cloves garlic, minced
-1 small onion, finely diced
-1/4 cup dry white wine
-1 T Dijon mustard (I omitted)
-8 oz sharp white cheddar cheese, grated (I used Cracker Barrel Cracked Black Pepper white cheddar, I really think it made the pasta sauce that much better! So pick a good cheese for this recipe)
-2 cups milk
-2 T flour
-2 cloves garlic, minced
-1 small onion, finely diced
-1/4 cup dry white wine
-1 T Dijon mustard (I omitted)
-8 oz sharp white cheddar cheese, grated (I used Cracker Barrel Cracked Black Pepper white cheddar, I really think it made the pasta sauce that much better! So pick a good cheese for this recipe)
-2 cups milk
-1 T fresh thyme
-Parmesan cheese to taste
-Parmesan cheese to taste
Boil the pasta as directed. Melt the butter over medium heat (I used the same pan from chicken). Mix the flour in and let cook for a minute. Add wine, garlic and onions. And cook another 5 minutes. I didn't have a half cup of wine left in the bottle I had here (shocker) so I tossed the little bit I had left in there and it looked like this...
I was getting nervous now. How would this ever turn into a white pasta sauce? But I had a long way to go... So I continued...
After the onions are cooked reduce the heat and add the milk. Now it was starting to look like I had expected!
Next was the best part! Cheese!
I love this cheese!
Cook for a few minutes until thick.
Add the chicken and the pasta and done!
Chris would be absolutely shocked if he tried this and knew I made it. Actually I can't believe that I made it! I am definitely shocked by how this recipe turned out! This coming from the girl who could not make toast prior to starting this journey to learn to cook.
I am still very unorganized in the kitchen though I must admit. With a bigger and more complex recipe like this one I need to have everything ready before I begin because I was reaching for things and cutting things while I had water overflowing from the pasta boiling. Practice makes perfect right? Hey, I will get there!
This is the perfect dish to pair with a glass of Moscato but of course I was fresh out so I kept it classy and opened a nice bottle of Miller lite.
Recipe adapted from: Homemade by Holman
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