I have been very good about staying away from breads and pastas for the last month. Unfortunately, K has been craving them. So this week I decided to have a “cheat” day. I found this recipe while surfing around then net and thought it was perfect. We had all of the ingredients right in the kitchen and it was easy to whip up. Tasted like a grown-up mac and cheese!

Chicken with White Cheddar Pasta
Adapted from Homemade by Holman

1 pound grilled chicken breast
1 pound pasta (your choice)
2 tablespoon butter
2 tablespoon flour
2 cloves garlic (minced)
1 small onion (finely diced)
1 tablespoon dijon mustard
8 oz sharp white cheddar cheese (grated)
2 cups 2% milk
1 tablespoon thyme
1 tablespoon oregano
Crushed red pepper flakes (to your taste – I put in about a teaspoon)
Parmesan cheese to taste

Heat water to boil in a large stock pot for pasta and cook to al dente.  Drain according to directions.  Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add  garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add chicken and pasta and toss to incorporate sauce. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.