This was very, very good. I *love* Chicken Cordon Bleu... The subtle layers of flavors may seem bland, but they're complex and deep and delicious. I felt this recipe did a great job of deconstructing and simplifying the original inspiration and making the flavors come together in an easy, fast weeknight dinner. I did make some changes; I omitted the peas and substituted fresh baby spinach, which I stirred in until it wilted. I also discovered I was out of Dijon mustard, so I used Creole mustard instead; while good, I think this will be better if done with Dijon, so I won't make it again until I have some. And rather than purchasing a rotisserie chicken, I used a couple of chicken breasts I had in the fridge, which I seasoned with poultry blend, garlic and a little olive oil and cider vinegar and cooked in a pan, then pulled apart into chunks to stir in. This will definitely enter my rotation for easy weeknight dinners.
Chicken Cordon Bleu Pasta
The flavors of the classic French recipe are recast in this simple pasta dish. We used roasted chicken purchased in the meat department to speed things up.
Yield: 4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup noodles)
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Amount per serving
- Calories: 587
- Calories from fat: 25%
- Fat: 16.5g
- Saturated fat: 8.5g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1.3g
- Protein: 48.6g
- Carbohydrate: 59.7g
- Fiber: 3.6g
- Cholesterol: 146mg
- Iron: 3.9mg
- Sodium: 731mg
- Calcium: 593mg
- 8 ounces uncooked medium egg noodles
- 1/4 cup all-purpose flour
- 2 cups fat-free milk, divided
- 1 tablespoon Dijon mustard
- 1 1/2 cups (6 ounces) shredded Jarlsberg cheese
- 2 cups chopped roasted skinless, boneless chicken breasts
- 1 cup frozen peas, thawed
- 1 cup (4 ounces) diced lean deli ham
- 1/4 teaspoon black pepper
- Cook noodles according to package directions, omitting salt and fat.
- While noodles cook, lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and 1/4 cup milk in a heavy saucepan, stirring with a whisk until smooth. Place the pan over medium heat; whisk in 1 3/4 cups milk and mustard. Cook 6 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low. Add the cheese, stirring until melted. Stir in the chicken, peas, ham, and black pepper, and serve over noodles.
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