Monday, September 24, 2012

Chicken Cordon Bleu Pasta


So, if you follow me on Instagram and/or Twitter you already know this, but...I started running back in August. I'm on week six of a Couch to 5K program, and I'm loving it. No one is more surprised by this than I am! I'm not a gym girl, so I decided to give running a shot as a form of exercise, and it's just perfect for me. It doesn't take too long, I can do it independently without feeling like people are staring at me, and I'm building up endurance and pushing myself to do more and go further on a gradual but consistent basis. It feels great! I have a long way to go and I'm super slow, but I'll get there.

I'm also burning some calories, which means that I can occasionally indulge in meals like this one. I mean, with an entire block of cream cheese, a pint of cream, and ham and bacon, this is far from healthy eating. It is, however, absolutely delicious. A little bit goes a long way, too, so you'll have leftovers for at least a couple of days -- and when the leftovers taste this delicious, you won't mind eating them at all. I think I may actually prefer this recipe to traditional chicken cordon bleu. The weather is getting a little chillier now, which is the perfect excuse to try this hearty, comforting pasta!

Chicken Cordon Bleu Pasta
adapted from Chef in Training

1 pound penne pasta
2 cups heavy cream
8 ounces cream cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper to taste
1 1/2 cups shredded swiss cheese, divided
2 chicken breasts, cooked and diced
4 strips bacon, cooked until crisp and crumbled
3/4 cup diced ham
1 tablespoon olive oil or melted butter
1/2 cup Italian-style bread crumbs

1. Cook pasta according to its package's directions. Drain.

2. Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic powder, and salt and pepper to taste. Stir in 1 cup of cheese until it's melted and smooth.

3. In a greased 9 x 13-inch casserole dish, layer noodles, chicken, bacon and ham. Pour the sauce over top. Sprinkle top with 1/2 cup cheese. Stir together olive oil or butter and breadcrumbs and sprinkle over the top of the cheese.

4. Bake at 350 degrees for 15 minutes until hot and bubbly.

1 comment:

April Jackson said...

This looks absolutely amazing! I love chicken cordon bleu and this looks incredible creamy and fabulous. I have to say that since I found your blog I am hooked! I could spend hours going through the recipes you've posted (and have, in fact). I have so many that I've printed that are just dying to be made. The ones I have made have all turned out wonderful! You have become my go-to for simple, delicious, foods of all kinds! Thanks for the wonderful work! I will be checking back often, you can count on that!