for family meals :
and Pasta in Wine Cheddar Sauce
is another recipe from Bill
from Saint Cloud, Minnesota. If you would like
to know a little bit more about Bill have a look
at his Bio page - click
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".
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
2 quarts of salted water to a boil and heat
a non stick (I like Cast Iron) Frying Pan
both sides of the chicken breast, first with
the black pepper, and then with the 1 teaspoon
of olive oil.
the water is boiling, add the pasta and stir
once. This should cook 8 to 10 minutes.
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
1 tablespoon of olive oil and the butter to
the hot frying pan, then add the onion, and
sauté until nearly transparent.
the onion is done, add the flour, stir into
a paste, and then the wine, stirring until thickened.
the cheese a little at a time and stir until
the sauce is smooth. If the sauce is too thick,
add a little water.
the noodles and add to the sauce.
the chicken into bite size pieces and add to
the cheese and noodles. Stir and serve.