Wednesday, February 15, 2012

Chicken Cordon Bleu Pasta


This is a pretty light version of something that you'd think was pretty heavy in fat and calories.

Using Jarlsberg cheese gives this dish a distinctive flavor that was really pleasing. 

Chicken Cordon Bleu Pasta
(from here)

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 diced roasted skinless, boneless chicken breasts
1 cup frozen peas, thawed (This is important - take the time to thaw them)
1 cup (4 ounces) diced lean deli ham
1/4-1/2 cup fat free chicken broth
1/4 teaspoon black pepper

==

I prepped my ingredients and got a pot of water on the boil for the pasta first.

Ham

Peas (thaw these)

Cheese
Chicken

Get the noodles in the water and cook per package instructions. Reserve for plating.


==

Put 1/4 cup each of milk and flour into a big sauté pan. Whisk to combine.


Put the pan over medium heat and heat slowly, adding the rest of the milk as you go.

Mine got lumpy, but you can stir it out.


Add the tablespoon of dijon mustard. Whisk to combine.


Simmer until the sauce thickens.


Like this.
Remove from the heat and add the cheese.


Stir to combine. It will melt pretty well.


Add your peas, chicken and ham. Season with pepper.


Give everything a good stir. Mine was VERY thick so I needed to add some chicken broth to loosen it up. I had to put it back on the heat since my peas were frozen.


Just get everything heated through and nice and creamy.

==

Serve over the noodles.

Overall, this ended up being surprisingly good. The flavor of the cheese was a nice, almost smoky note against the sweetness of the peas and chicken. The sauce was thick, creamy and satisfying without being over the top in fat and calories.

The kids should eat it up, too.


Enjoy!

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