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Saturday, November 3, 2012

Chicken Cordon Bleu Pasta

Bruce has an obsession with Chicken Cordon Bleu so when I saw this recipe on Pinterest I had to try it. I got the recipe off of this blog. Below her blog were lots of notes and suggestions to try to make it better as her recipe seemed to be rather bland and plain. Here is MY recipe that has all the changes I made to make this a delicious meal. Note - it makes a huge portion. We had lots of leftovers for the next night. But being the fatties we are, it was gone in 2 nights. Please read my notes at the bottom as I explain some important instructions for this recipe.

12 oz Pasta (I used Ziti - you could use any fun shaped pasta)
3 Chicken Breasts, seasoned, cooked in a skillet, and cubed
1 cup Ham, cooked and cubed (I bought a package of pre-cooked cubed ham)
3 pieces of bacon cooked
1 cup Skim Milk
1/2 cup heavy whipping cream
8 oz. Cream Cheese (softened)
2 Tbsp. Dried Minced Onion
1 1/2 cups Swiss Cheese, shredded
1/2 cup Colby/Jack cheese, shredded
1/8 tsp nutmeg
1 tsp Dijon mustard
Cayenne Pepper
Cajun Seasoning
Garlic Powder
1 cup Panko Crumbs
1/2 cup Butter, melted

The first thing I did was fry up the bacon. Next time I will add more bacon and maybe even leave out the ham. The ham did nothing for us, and we were wishing for more bacon.

Next, I cut up the chicken into small pieces and  tossed it with seasonings until completely covered. The seasonings I used were salt, pepper, Cayenne Pepper, Cajun seasoning, and garlic powder (and I would recommend putting the minced onion in with the chicken as well instead of adding it to the sauce later. It needed cooking a bit.) I'm not a measurer when it comes to seasoning, so I would just recommend using what seems right to you and your family. We like things spicy so I pumped up the Cajun seasoning and Cayenne Pepper just a tad. I fried the chicken in the same pan as the bacon using the bacon grease. OH yeah!

Start boiling your pasta to al dente -  make sure you don't overcook it.

When your chicken is finished cooking, add your ham and bacon and cook them together for 4-5 min.

Drain your pasta and add your meats to it, tossing to mix.

Next you make your sauce. I made it in the same pan I cooked the bacon/chicken in to make sure I got all those yummy seasonings. Start with your milk, heavy whipping cream then add your cream cheese and cook on medium heat stirring constantly until smooth. Add your Dijon mustard and nutmeg. Then I seasoned it with the same seasonings I used on the chicken to add flavor. YUM YUM YUM!!

When your sauce is heated through and smooth, add to your pasta and meats. Add Swiss and Colby/Jack cheeses mixing it all together thoroughly. Put in a 9 x 13 pan.

For my topping, I would have used Panko bread crumbs if I had them, but I didn't. I ended up putting some 3 cheese flat bread crouton thingies in the food processor to chop them up, making about a cup. Spread on top of pasta then pour a stick of melted butter on top. Cook in a 350 degree oven for 30 min.

I hope I explained things clearly. Feel free to ask any questions you have. And I would love comments if you try it out and find something you would change about it.


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