Cordon Bleu Pasta

Cordon Bleu means blue ribbon in French and refers to food cooked to the highest standard. The original Cordon Bleu is either chicken or veal, which is flattened, wrapped around cheese and ham, breaded and then fried. It is usually served with a white sauce.  I have given you instructions for an easier (but just as tasty) version.

 If you don’t have a skillet that can be used in the oven, just put everything into a glass baking dish and then top with the remaining cheese and breadcrumbs. I made my own breadcrumbs by grinding croutons and a little fresh parsley. If you begin to boil the pasta water right as you cut up the chicken, the pasta should finish at the same time that you are ready to use it. If you cook it first, toss it with butter and salt to keep it from becoming goopy. Penne, ziti or any other tube pasta can be substituted for the penne rigate.

Servings: 4-6

Time:  Active time: 10 minutes; Cook: 40 minutes; Dinner in under an hour
Hardware:  a large pot, a colander, measuring cups and spoons, a cutting board and knife, a very deep skillet that can be used on top of  the stove and in the oven, a plate, tongs, a whisk

 Ingredients:

• Salt and pepper
• 8 ounces of uncooked penne rigate
• 1 lb. boneless, skinless chicken breast
• 8 ounces of cooked ham
• 3 pieces of bacon
• 2 tablespoons of butter
• 2 tablespoons of flour
• 1 teaspoon prepared mustard (preferably Dijon, but yellow will do)
• 1 cup heavy cream
• 1 ½  cups + ½ cup shredded cheese (Swiss or Gruyère)
• ¾ cup seasoned breadcrumbs

 

 

1. Preheat the oven to 400˚. Cook the pasta according to the package directions. Do not overcook. Rinse the ham and dice. Set aside.
2. Cut the chicken into bite sized pieces and salt generously. Roughly chop the bacon.
3. Cook the bacon in the skillet until it is crispy. Remove and set aside.
4. In the same skillet sauté the chicken over medium until cooked through, flipping often. Set aside.
5. In the same skillet, melt the butter. Whisk in the flour and sauté until the roux is golden brown. Whisk in the mustard and cream. Stir in 1 ½ cups of shredded cheese. Slowly stir until the cheese melts
6. Fold the prepared pasta, ham and bacon into the cheese sauce. Add a generous amount of pepper. Taste and adjust the salt.
7. Top with the breadcrumbs and remaining cheese. Bake for 15-20 minutes or until the edges are bubbly and the breadcrumbs are browned.
8. Serve warm.