White Cheddar Chicken Pasta

Ingredients:
1 lb boneless chicken breats, trimmed and cut into 1 inch pieces
1 tsp dry mustard
1 tbsp fresh thyme
1/2 tsp salt
1/2 tsp pepper
1 tbsp olive oil
1 lb rotini (or other short cut pasta)
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 (I also used 2 tbsp heavy cream)
1 tbsp fresh thyme
1 tbsp fresh oregano
Crushed red pepper flakes to taste
Parmesan cheese to taste

Directions:
1. Heat olive oil in a large skillet over medium heat.
2. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces.
3.  When pan is hot, add chicken and brown for 3 minutes per side until cooked through.
4.  Remove to a place and cover with foil.
5.  Heat water to boil in a large stock pot for pasta, add salt and pasta and cook and drain according to directions.
6.  Meanwhile, melt butter in a large skillet over medium heat.
7.  Add flour and whisk to combine.
8.  Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent.
9.  Reduce heat to low and slowly add milk, stirring to combine.  Cook about 5-7 minutes more until mixture begins to thicken.
10.  Add cheese and stir to melt.  Add chicken and pasta, toss to incorporate sauce.  Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.