2 chicken breasts, cooked and cubed
1/2 1 lb. bag of egg noodles (no yolk)
2 Tbsp. butter
2 Tbsp. flour
1 tsp. minced garlic
1/4 cup dry white wine
1 Tbsp. yellow mustard
8 oz. shredded cheese
1 cup heavy cream
1 cup water
thyme
oregano
French fried onions (optional)
Cook noodles according to package. While cooking, in a large frying pan melt butter over med. heat. Add flour and whisk to combine. Add wine, garlic and mustard. Reduce heat to medium. Add milk and water. Allow to simmer 5-7 minutes or until mixture begins to thicken. Add cheese, chicken and pasta. When dished up, sprinkle with thyme, oregano and French fried onions. Serves 6-8
Comments: The idea for this came from a recipe found on Home is Where the Holmes' Are and her recipe was for White Cheddar Chicken Pasta. I made several changed starting with the chicken. I had chicken that had been cooked the night before waiting on me to find something to do with it so eliminated the chicken cooking that the original recipe called for. I also made several changed in the cheese base of the dish. There were a couple of things I didn't want to include and some that I wanted to add. This all boils down to my Thinking With My Taste Buds which ends up creating an entirely new recipe.
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