Skip to main content

Chicken Cordon Bleu Pasta

Ah, surprise... I made yet another pasta dish! What can I say though, I will never apologize for my love of pasta, regardless of the fact that my problem body-area is my gut!

I've been trying to think of new ways to cook chicken and new pasta dishes so naturally I thought, how about a pasta with chicken?! I honestly don't know how I thought of a chicken cordon bleu pasta but does it really matter?!

So anyway, I made this over the weekend and I loved it (I think my husband just liked it, but he does not have as big of a love affair with pasta and chicken as I do!) There are a few things I would have done a little differently though (noted below)....

Chicken Cordon Bleu Pasta
Ingredients
~ 8 oz. desired pasta (I used Ronzoni Smart Taste Rotini)
2 B/S Chicken Breasts, diced in to small cubes (1/2"?) (I planned on roughly shredding but I was exhausted so I went the quicker route!)
4 slices prosciutto, cut in to thin strips
2 tablespoons butter
2 tablespoons flour
~ 1 1/2 cups milk (I don't know if these are the correct ratios I should have used to make a basic bechemel/cream sauce....)
~1 cup swiss cheese
~1 cup Provel Cheese (found in St. Louis - made with Cheddar, Provelone and Swiss I believe)
Directions
- Sautee Chicken in skillet with EVOO
- Cook pasta to al dente while cooking chicken
- add prosciutto when chicken is almost cooked through
- in a sauce pan, melt butter then add flour and cook for a minute or two
- slowly whisk in milk and let thicken for a few minutes
- add cheese in to milk and stir to heat and melt
- add chicken and prosciutto to drained pasta in pasta pot
- add cheese sauce and stir well
- season with S&P if desired
(Might try again but to thin out the sauce and add a deeper flavor, next time I may take out the meat and leave the drippings, then deglazing with a Pinot Grigio, then add the cheese sauce and chicken mixture pouring over the cooked pasta in a bowl...or something along those lines!)

Comments

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get