Ingredients:
1 boneless skinless chicken breasts
1 cup flat pasta noodles
2/3 cup shredded cheddar cheese
1/3 cup white wine, ‘ ( I like dry vermouth)
2/3 cup chicken stock
1/3 cup diced onions
2 tablespoons flour
1 tablespoon butter
4 teaspoons olive oil ( divided)
1 teaspoon ground black pepper
Directions:
Heat 2 quarts of salted water to a boil and heat a non stick (I like cast iron) frying Pan.
Cover both sides of the chicken breast, first with the black pepper, and then with the 1 teaspoon of olive oil.
When the water is boiling, add the pasta and stir once.
This should cook 8 to 10 minutes.
While 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 aside.
Add 1 tablespoon of olive oil and the butter to the hot frying pan, then add the onion, and saute until nearly transparent.
When the onion is done, add the flour, stir into a paste, and then the wine, stirring until thickened.
Add the cheese a little at a time and stir until the sauce is smooth.
If the sauce is too thick, add more chicken stock.
Drain the noodles and add to the sauce.
Cut the chicken into bite size pieces and add to the cheese and noodles.
Stir and serve.
Servings: 2
Time preparation: 5 min.
Time total: 20 min.