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Recipe for family meals :

Chicken and Pasta in Wine Cheddar Sauce
 

This is another recipe from Bill Hilbrich from Saint Cloud, Minnesota. If you would like to know a little bit more about Bill have a look at his Bio page - click here.

Bill says: "A small amount of cheese and one chicken breast, along with a salad or side of vegetables will serve two for lunch. Cooking the chicken breast coated in the oil/pepper as a separate step will keep the meat moist and tender and also allow the chef to make sure it is done before adding it to the pasta and cheese".

Ingredients

1 boneless skinless chicken breast
1 cup flat pasta noodles
2/3 cup shredded cheddar cheese
1 cup white wine (I like Dry Vermouth)
1/3 cup diced onions
2 tablespoons flour
1 tablespoon butter
4 teaspoons olive oil (divided)
1 teaspoon ground black pepper

Method
  • 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 a little water.
  • 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.

Serves 2

Bill Hilbrich

 
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