After making the French Onion Soup I had left over Swiss Cheese and needed to use it up and one of the first recipes that popped into my head was Chicken Cordon Blue! Now I could of just stuffed my chicken with ham and the cheese and been done with it but I also had asparagus in the fridge and decided I would make a pasta dish out of it instead. I love any chance to have melty cheese on pasta and this was no exception.
Chicken Cordon Blue Pasta: Serves 4
1/2lbs Chicken Breast – Chopped
2oz Swiss Cheese – Shredded
5 Slices Canadian Bacon – Chopped
1/4C Chicken Stock
1TB Dijon Mustard
1tsp Olive Oil
Salt & Pepper
1/4tsp Garlic Powder
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set to the side. While the pasta is cooking toss the chicken pieces with salt, pepper and the dijon mustard and set to the side. Place the olive oil in a large saute pan over medium heat then add the Canadian bacon and asparagus with some salt and pepper, give it a stir then cook until the asparagus is cooked through but still has a bit of a crunch to it. Remove the asparagus and bacon to a bowl and set to the side. Add the chicken to the pan and let it cook for 4 minutes on one side, flip and continue cooking until the chicken is cooked through on the other side. Remove to a bowl and set to the side. Mix the milk, chicken stock, garlic powder and flour together and get ready to make this dish come together!
Add the milk mixture to the cooked and drained pasta and place over medium heat and stir stir stir because it should start to thicken pretty quickly, once it does thicken toss in the chicken, bacon and asparagus and stir to break it all up. Add the shredded swiss to the pasta, give it another toss and let it melt through. Remove from the heat, cover and let it sit for a minute then serve and enjoy!
WW: 10 Points Plus / serving