Ingredients

• 3 chicken breasts, cut in 1" pieces
• 1 tsp dry mustard
• 2 tbsp fresh thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp olive oil
• 1 pound rotini
• 2 tbsp butter
• 2 tbsp flour
• 2 cloves garlic, minced
• 1 small onion, finely diced
• 1/4 cup dry white wine
• 1 tbsp Dijon mustard
• 8 oz sharp white cheddar cheese, grated
• 2 cups milk
• 1 tbsp fresh oregano
• crushed red pepper flakes to taste
• parmesan cheese to taste

Directions

1. Combine dry mustard, 1 tbsp thyme, salt and pepper and sprinkle over chicken pieces.

2. Brown chicken in frying pan over olive oil.

3. Once cooked through, move to a plate and cover with foil

4. Cook pasta according to package instructions.

5. Melt butter in large skillet over medium heat.

6. Add flour and whisk to combine.

7. Add wine garlic, onion and dijon mustard and cook 5 minutes.

8. Reduce heat to low and slowly add milk, stirring continuously.

9. Cook 5-7 minutes, until mixture begins to thicken.

10. Add cheese and stir to melt.

11. Add chicken and pasta and stir completely.

12. Add remaining thyme and oregano and top with red pepper flakes and parmesan.

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