Chicken Cordon Bleu Pasta

Submitted by CookingONTheSide

"This is a simple recipe for two, but I have doubled it to serve four. It is from Paula Deen's magazine."

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 2

ingredients

• Chicken

• 1 cup panko breadcrumbs
• 3⁄4 teaspoon minced fresh thyme
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 2 boneless skinless chicken breasts, pounded to 1/4-inch thickness
• 1 tablespoon Dijon mustard
• 1⁄4 cup olive oil

• Creamy Cheesy Pasta

• 2 tablespoons butter
• 2 garlic cloves, minced
• 3⁄4 cup chopped deli ham
• 2 tablespoons all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1 cup half-and-half
• 1⁄2 cup shredded gruyere cheese
• 3 cups hot cooked fettuccine pasta
• fresh thyme (optional)

directions

1. For chicken, in a shallow dish, combine breadcrumbs, thyme, salt, and pepper; set aside.
2. Brush both sides of chicken breasts with mustard. Dredge chicken in breadcrumb mixture.
3. In a large skillet, heat 2 tablespoons olive oil over medium heat.
4. Add chicken, and cook for 4 minutes.
5. Add remaining olive oil to skillet, turn chicken, and cook for 3 to 4 minutes. Place chicken on a cutting board; let rest for 5 minutes.
6. Cut chicken crosswise into 1/2-inch-thick slices.
7. For cheesy pasta, in a large skillet, melt butter over medium heat.
8. Add garlic and ham; cook for 2 minutes.
9. Add flour, salt, and pepper; cook for 2 minutes, stirring constantly. Gradually stir in half-and-half.
10. Cook, stirring frequently, for 4 to 5 minutes, or until slightly thickened.
11. Add cheese, stirring until melted.
12. Add hot cooked pasta to pan, tossing gently to coat with sauce.
13. Spoon creamy cheesy pasta onto serving plates.
14. Place sliced chicken over pasta.
15. Garnish with fresh thyme, if desired.

Reviews

[Unsubscribe Me Now]

This is a WOW! Excellent flavor! Did not have fresh thyme, substituted with 1/4 t dry thyme. The breading was too salty (personal preference); will try with 1/8 t salt next time. Thank you for posting

 

[sbera007]

This was really good. I made as directed except I baked my chicken. Therefore, I added one egg to the mustard before coating the chicken. I also sprayed with non stick spray before baking for about 40 minutes. The crust was still very crispy and delicious!! I agree with Sara, this is easily four servings. Thanks for a very interesting and yummy recipe.

 

[Sara 76]

Wow! This is amazing! Even my kids gobbled it up! I doubled to recipe to serve 4 of us, but we have HEAPS of leftovers, the original recipe would have fed us all, it's very filling! Not to worry though, we will enjoy the leftovers later in the week! [Made for Aus/NZ Recipe Swap #22]