Chicken Cordon Bleu Pasta

By ccavaletti

Ingredients

• Creamy Cheesy Pasta:
• 1 c panko
• 3/4 tsp minced fresh thyme
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 2 boneless skinless chicken breasts, pounded to 1/4-inch thickness
• 1 Tbsp Dijon mustard
• Creamy Cheesy Pasta
• Garnish: fresh thyme
• 2 Tbsp butter
• 2 cloves garlic, minced
• 3/4 c chopped deli ham
• 2 Tbsp all-purpose flour
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 c half-and-half
• 1/2 c shredded Gruyere cheese
• 3 c hot cooked fettuccini pasta

Details

Servings 2

Preparation

Step 1

For the Chicken:

In a shallow dish, combine breadcrumbs, thyme, salt and pepper; set aside.

Brush both sides of chicken breasts with mustard. Dredge chicken in breadcrumb mixture.

In a large skillet, heat 2 Tbsp olive oil over medium heat.

Add chicken, and cook for 4 minutes. 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. Cut chicken crosswise into 1/2-inch thick slices.

For the Pasta:

In a large skillet, melt butter over medium heat. Add garlic and ham; cook for 2 minutes. Add flour, salt and pepper; cook for 2 minutes, stirring constantly. Gradually stir in half-and-half. Cook, stirring frequently, for 4 to 5 minutes, or until slightly thickened. Add cheese, stirring until melted. Add hot cooked pasta to pan, tossing gently to coat with sauce.

Spoon creamy Cheesy Pasta onto serving plates. Place sliced chicken over pasta. Garnish with fresh thyme.