Chicken Cordon Blue is the best of all the flavors. Chicken. Yum. Ham. Yum. Swiss. Yum. I put it together as a pasta dish and loved it. The ham with the swiss are such great flavors together.
I used breaded chicken cutlets I had made another time and froze. Then I used a sauce packet. Having these two elements pretty ready helped this come together quickly.
Chicken Cordon Blue Pasta (serves 3-4)
2 breaded chicken cutlets
8 oz rigatoni pasta
1-2 cups ham, diced
creamy garlic sauce
1 cup shredded swiss
Bring salted water to a boil.
Heat the chicken in the oven until warmed (or cooked through).
Cook the pasta until al dante.
Heat a skillet to medium heat and pan fry the ham until caramelized and golden on each side.
Warm the sauce through and add in the swiss over low heat. Stir well and keep warm.
Mix together the pasta with the sauce and the ham.
Slice the chicken and add it to the top.
I loved this! The swiss flavor can be strong so I went a little bit on the lighter side for that. I liked the chicken being crispy and on the top rather than mixed through. This was so fast to put together. I could have made the sauce from scratch but this was quick. I could have breaded and pan fried the chicken for this but it was a great use for some leftover.
Serving like this, you really only need a small amount of ham and a small amount of chicken. I made enough for a leftover serving for lunch the next day. Perfect!