This creamy pasta dish is made complete with some smoked cheddar cheese. Simply delicious!
To begin, start heating a pot of salted water for your pasta. You’re going to cook a pound of Gamelli or similar pasta while you are making the chicken.
In a small dish, combine a teaspoon of dry mustard and a tablespoon of Thyme. Set it aside for now.
Cut up a pound of boneless, skinless chicken breasts into 1 inch pieces, and give them a nice salt & peppering.
Heat 2 tablespoons of oil in a large skillet, and cook the chicken over medium high heat until golden and cooked through.
Remove it to a dish, and toss it with the mustard & thyme.
In your skillet, sauté a finely diced, small onion and 2 cloves of minced garlic.
Cook them until they are tender, and then reduce your heat (or turn it off) and whisk in a quarter of a cup of Cognac (or white wine) to deglaze your pan.
Add in 2 tablespoons of butter, and return this to medium heat.
When the butter is melted, whisk in 2 tablespoons of flour.
Cook that for just a minute and then whisk in 2 cups of whole milk.
Stir in a tablespoon of whole grain Dijon Mustard, and let this cook on medium heat until the sauce just begins to bubble, whisking often.
While that is cooking, grate about 4 ounces of Cheddar Cheese, and 4 ounces of Smoked Cheddar.
When the sauce has begun to bubble and is thickened, stir in the chicken
Along with a teaspoon of Oregano
and a pinch of crushed Red Pepper Flakes, Salt & Pepper.
Finally, whisk in your grated cheeses, stirring until it is completely melted.
As my son says, “Oh my Guten Gravy!”
And at last, stir in your cooked & drained pasta.