Wednesday, May 11, 2011

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Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta
Surprisingly enough, I have been cooking on a regular basis.  Despite feeling tired on so many different levels, I have been making us homemade meals almost every night. I had seen this particular recipe pop up in my reader and I couldn't resist giving it a try. The pasta was the most delicious pasta I have had in a long time. It was creamy and cheesy and every bite surprised you either with chicken, bacon, or ham. You really couldn't ask for more. Except maybe some more leftovers. 

Chicken Cordon Bleu Pasta
Source: Taste and Tell
serves 8-10

Alfredo Sauce
1 1/4 cups Shredded Mozzarella Cheese, divided
3/4 cup Parmesan cheese, grated, divided
1/2 cup Unsalted Butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon pepper

10 to 12 ounces penned pasta, cooked
1 chicken breast, cooked and diced into 1/4-inch strips
3/4 cup diced, cooked ham
1/4 cup bacon, cooked and crumbled

Prepare the Alfredo sauce: Melt the butter in a pot over medium heat. Add the pepper, heavy cream and minced garlic. Bring the mixture to a simmer. Reduce heat to medium low. Add the Parmesan and  Mozzarella, reserving about 1/3 of each cheese. Simmer for 5 – 10 minutes, stirring frequently.

Set the oven to broil. Coat a 9×13-inch baking dish with cooking spray. Add the cooked pasta, chicken, bacon, and any additional ingredients. Pour Alfredo sauce over the top, and gently stir to combine everything. Top with the reserved cheeses.

Place the baking dish on the oven’s middle rack. Broil for 3-5 minutes, or until the cheese bubbles and turns light brown.

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