CHEDDAR CHICKEN PASTA

Instructions:

1.  In a bowl, combine the ssamjang, cornstarch, cooking wine, mirin, and soy sauce. Mix well.

2.  Thinly slice mushrooms and mince fresh garlic. In a large, well heated pan with no oil on medium heat, sear the mushrooms until lightly golden for about 8-10 minutes. This gives the mushrooms a better crisp. 

3.  Reduce heat and add in the minced garlic, giving it a light stir. Add light drizzle of olive oil and cook for another two minutes. Set aside into a bowl. 

4.  Thinly cut chicken breasts into 1/2 inch slices and season well with salt & pepper and onion powder. I like lightly seasoning my chicken since the cheese sauce is quite flavorful. 

5.  In the same unwashed heated pan, add in oil if needed. Add chicken and sear on high for 2-3 minutes. Reduce heat and add in frozen beans. Add more seasonings if desired. Set aside.

6.  Boil pasta in salted water as directed. Reserve about 1/4 cup of pasta water. Drain excess. Add 1 tbsp of butter and splash of milk into the pasta. Sprinkle with salt.

7.  In a medium pot, on medium to low heat melt 2 tbsp of butter. Add in the flour and stir. Once a paste forms as shown in the video, gradually add in the milk and stir. 

8.  Add in both the cheeses. Pour in the reserved pasta water. The consistency should be slightly thicker than water, as shown in the video.

9.  Pour the mushroom/garlic mixture and pasta into the pan with the chicken and beans. Incorporate the noodles and pour the cheese sauce over top. 

Mix well with tongs and serve immediately!

         Enjoy xx.