For the chicken ▢2-3 boneless, skinless chicken breasts cut into 1 in pieces ▢1 TB fresh thyme ▢olive oil ▢salt and pepper to taste For the pasta ▢1 lb fusili pasta or rotini ▢2 TB butter ▢2 TB all-purpose flour ▢2 tsp minced garlic ▢2 c milk ▢1 c shredded triple cheddar cheese ▢2 TB fresh thyme ▢1 TB oregano ▢1/4 c grated Parmesan cheese

Instructions STEP - 1

Cook pasta as directed on box to al dente.

STEP - 2

While the pasta cooks, melt chicken portions in a pan coated with oil. Add pepper, salt, and thyme to the chicken and sauté until thoroughly cooked.  

STEP - 3

Melt the butter in a separate saucepan over medium heat. Once the butter has dissolved, whisk in the flour.  

STEP - 4

After cooking the garlic for a few minutes, incorporate the milk. After the sauce has thickened, incorporate the cheese and whisk to melt.  

STEP - 5

Then, combine the pasta and chicken pieces with the sauce and stir until thoroughly combined. Add oregano and thyme as a garnish. Warmly garnish with grated Parmesan cheese. GREATLY ENJOY!

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