Gruyere, Ham and Chicken Bowties

By EricS52

Ingredients

• Tip:
• 35 Time: 35 Minutes
• 6 6 6 servings
• to classic flavors of a Swiss fondue combine to make a cheesy chicken, ham and mushroom pasta -- no fondue pot necessary.
• RECIPE INGREDIENTS
• 8 8 to ounces bowtie pasta, cooked to package directions
• 2 2 2 tablespoons olive oil, divided
• 1 1 1 tablespoon unsalted butter
• 1 1 1 cup finely chopped onion
• 2 2 2 cups sliced white mushrooms
• 1/2 1/2 1/2 cup dry white wine (Riesling or Sauvignon Blanc)
• 1 1 1 tablespoon lemon juice
• 2 2 2 teaspoons kirsch (cherry brandy), optional
• 3 3 3 cups milk
• 3 3 3 tablespoons flour
• 1 1 1 teaspoon dry mustard
• 2 2 2 cloves roasted garlic, mashed into a paste (see method below)
• 3/4 3/4 3/4 cup shredded Gruyere cheese
• 1/4 1/4 1/4 cup grated Parmesan cheese
• 1/2 1/2 1/2 cup diced ham
• 2 1/2 2 1/2 1/2 cups shredded cooked chicken
• to and freshly ground pepper, to taste
• 2 2 2 tablespoons chopped parsley

Details

Servings 6
Cooking time 35mins
Adapted from cooking.com

Preparation

Step 1

DIRECTIONS


In a large saucepan over medium heat, heat 1 tablespoon of oil. Add onion and cook, stirring, until golden, 6 to 8 minutes. Set onion aside. In the same saucepan over medium heat, melt 1 tablespoon of butter with 1 tablespoon of oil. Saute the mushrooms until golden, about 6 minutes. Add wine, lemon juice and kirsch and simmer 2 minutes. Return the onion to the saucepan.

In a medium bowl, whisk milk, flour, dry mustard and roasted garlic paste together and add to the saucepan. Bring to a boil over medium-high heat, stirring frequently. Cook until thickened, about 1 minute. Lower the heat to medium-low and stir in the cheeses until melted. Stir in the ham and chicken and cook about 1 minute more. Season with salt and pepper, to taste.


Add the pasta to the cheese sauce and chicken. Serve sprinkled with parsley.