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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  ounces  uncooked  medium egg noodles
• 1⁄4 cup all-purpose flour
• 2  cups nonfat milk, divided
• 1  tablespoon Dijon mustard
• 1 1⁄2 cups  shredded  jarlsberg cheese
• 2  cups  chopped roasted boneless skinless chicken breasts
• 1  cup  frozen peas, thawed
• 1  cup  diced lean deli ham
• 1⁄4 teaspoon black pepper

Directions

1. Cook noodles according to package directions, omitting salt and fat.
2. 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 constantly. Reduce heat to low. Add the cheese, stirring until melted. Stir in the chicken, peas, ham, and black pepper, and serve over noodles.