Chicken Cordon Bleu Pasta
Nice & Simple!

What?!! Chicken Cordon Bleu Pasta?? SIMPLE???

Hmm....

Maybe I should call this a ‘faux’ cordon bleu dish. Yes?!

Why??

Well, because I want to keep things simple (like my Chef!), yet special (comme moi)!

When you make a cordon bleu recipe in a baking dish, you usually layer the ingredients one by one.

Here, I decided to sautée everything together, slowing adding ingredients one by one - and then put it into a baking dish. Nice and simple - Oui?!

And yet it’s still fancy enough to impress your friends!!

Ingredients (Serves 2 Cordon Bleu’s!):

200 g of pasta of your choice
200 g of cooked chicken
2 cloves garlic
2 onions
4 - 5 mushrooms
2 tablespoons oil
100 ml of sour cream
3 tablespoons of milk
100 g of cooked ham
100 g of cheese (Swiss is best, but your choice)
100 g bread crumbs
2 tablespoons butter, melted
salt and pepper to taste
1 tablespoon of fresh chopped parsley and dill

Directions:

Preheat oven to 250° C.

Cook your pasta according to instructions on the package. Drain when done, cover and set aside.

Peel and wash the garlic. Chop coarsely.

Also peel and wash the onions, and chop coarsely.

Wash and dry the mushrooms. Slice them thinly.

Heat the oil in a skillet over medium-high heat.

Add the chopped garlic and onion and sautée until onions are a beautiful light but golden color.

Add sliced mushrooms and sautée for 3-5 minutes.

Mix together the milk and sour cream. The add this to the garlic and onion sautée. Mix everything really well. Then keep stirring for about a minute or two.

Cut the cooked chicken into small pieces and to the mixture.

Grate the cheese.

Next, add the ham, pasta and cheese to the sautée. Stir everything together well.

Season with a little bit of salt and pepper to taste, if you like.

Pour mixture into a greased baking dish.

In a small bowl, stir together breadcrumbs and melted butter. Sprinkle the breadcrumbs very evenly over everything, this avoids any build up in one place that could burn your dish.

Bake for 20-25 minutes. When it gets its golden color, we are ready to serve.

My Chef's Tips:

Sprinkle with the dill and parsley.

Because this chicken cordon bleu pasta is so special on its own, a simple light garden salad compliments this meal perfectly.

Beau et simple! Et spécial!

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