Ingredients

For the chicken:

• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
• 1 tsp dry mustard
• 1 T fresh thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 T olive oil

For the pasta:

• 1 pound rotini or other short cut pasta
• 2 T butter
• 2 T flour
• 2 cloves garlic, minced
• 1 small onion, finely diced
• 1/4 cup dry white wine
• 1 T Dijon mustard
• 8 oz sharp white cheddar cheese, grated
• 2 cups milk (I used skim milk but mixed in about 2 T heavy cream)
• 1 T fresh thyme
• 1 T fresh oregano
• Crushed red pepper flakes to taste
• Parmesan cheese to taste