Chicken Cordon Bleu Alfredo Pasta

By á-173738

Ingredients

• Sauce:
• 1 1/2 cups cooked diced or shredded chicken
• 1 cup diced fried ham
• 1 cup crumbled cooked bacon
• 1 diced Roma tomato
• 5 or 6 stalks cooked asparagus
• 1 cup grated parmesan cheese
• whatever pasta you like
• 1 cup milk
• 1 cup chicken broth
• 1 cup whipping cream
• 1 cup grated cheddar cheese
• 1 cup grated parmesan cheese
• 2 Tablespoons butter
• 2 Tablespoons flour
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• can add more or less to your taste
• a few sprinkles of red pepper flakes (opt)
• 1 tsp sugar
• 1/2 tsp cracked pepper

Preparation

Step 1

Fry bacon until crispy, place on paper towels and set aside. Fry pieces of ham in a small amount of the bacon grease. Sprinkle a tablespoon of brown sugar on top of the ham, and toss until the ham is golden and the brown sugar has caramelized. Chop or shred the chicken breasts, chop tomato, and chop asparagus.

Over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour, seasonings, sugar and whisk together with the butter until bubbly. Continue whisking, and slowly add the milk, cream and chicken broth. Whisk constantly, so that you don't get any lumps. You want your sauce to be nice and smooth. Keep whisking until the sauce has thickened. Turn heat to low, and add the grated cheddar and parmesan cheese. Once melted and mixed thoroughly, turn your heat tot the lowest temperature and cover. Prepare your pasta until al dente. Drain well.

Plate the pasta, and serve the sauce over the top. Crumble your bacon on top of the sauce, and also top with asparagus, tomatoes and more parmesan cheese.