Week 32 – Pasta with Garlic, White Cheddar & Wine Sauce

Sunday night already?!  Another week flew by.  Work is still manageable-ish.  Not losing sleep yet, but definitely working more hours than I’d like.  But tax day is less than 7 weeks away, and you can do anything for less than 7 weeks, right?  Especially when the April deadline is SO much better than the September and October ones…

The new recipe for the week was a good one, I was SO excited for the leftovers and can’t wait to make it again!  Matt did most of the work since he beat me home, but I helped stir!  It was a pretty quick meal to make too, totally do-able on a week night.  Highly recommended.

Pasta with Garlic, White Cheddar & Wine Sauce (recipe adapted from here)

Makes: 4 servings


  • 8 oz. tube shaped pasta, such as penne
  • 1½ tbsp. butter
  • 3 large garlic cloves, minced
  • 1½ tbsp. flour
  • ¼ cup dry white wine
  • 1 cup low-sodium chicken broth
  • 1 cup shredded white cheddar cheese
  • 1 head of broccoli, cut into florets and blanched until crisp-tender
  • 2 boneless, skinless chicken breasts, grilled and cut into bite size pieces
  • Salt and pepper, to taste


  1. Bring a large pot of salted water to boil. Cook the pasta until al dente according to the package directions.
  2. Meanwhile, in a large skillet or saucepan set over medium heat, melt the butter. Once the butter is melted, whisk in the garlic and cook just until fragrant, 30-60 seconds.  Whisk the flour into the mixture and cook, stirring constantly, until the mixture begins to turn golden brown, 1-2 minutes.  Stir the white wine and broth into the pan.  Bring to a simmer and cook, stirring frequently, until slightly thickened, about 2 minutes.  Whisk in the cheddar and stir until melted.  Season the sauce with salt and pepper to taste.
  3. Mix in the broccoli florets and chicken pieces, and cook just until heated through.
  4. Mix in the cooked pasta until evenly coated with the sauce. Serve warm.



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