Chicken Cordon Bleu Pasta Bake

Chicken Cordon Bleu Penne Proves that Pasta Makes Everything Better!

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  Smashing! This 3-year-old chef has a forceful approach when it comes to cooking

  
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• Smashing! This 3-year-old chef has a forceful approach when it comes to cooking This 3-year-old chef in Independence, Kansas, has a rather forceful approach to cooking. Illirian is seen smashing down the lid of a food slicer to cut up his ingredients into smaller pieces. The no-nonsense chef is seen karate-chopping a fish and some coriander as he prepares another dish. Newsflare

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This recipe takes the French-Swiss classic and transforms it into a one pot meal (or nearly one, if you don't count cooking the pasta ??). All in one skill you'll get tender chicken, thick-cut ham and pasta covered in sinfully cheesy sauce that will make you forget all about the original.

Yields: 4-6

Prep Time: 15 mins

Total Time: 35 mins

Ingredients

• 450 g

  penne

• 4 tbsp.

  unsalted butter

• 2

  cloves garlic, crushed

• 3 tbsp.

  flour

• 1 L

  chicken stock

• 240 mL

  double cream

• Salt

• Freshly ground black pepper

• 1 tsp.

  mustard powder

• 200 g

  shredded rotisserie chicken

• 135 g

  thick-cut ham, chopped

• 200 g

  Gruyere, grated

• 50 g

  grated Parmesan

• 1 tbsp.

  fresh parsley, chopped

Directions

1. Preheat oven to 200°C (180ºC fan).
2. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
3. In a large pan over medium heat, melt butter. Add garlic and cook until fragrant, about 2 minutes. Sprinkle in flour and cook until slightly golden, 2 minutes more. Pour in chicken stock and cream and bring to a boil. Season with salt and pepper, then add mustard powder. Reduce heat to medium-low and simmer until liquid coats the back of a spoon, 10-12 minutes.
4. Remove pan from heat and stir in cooked pasta, chicken, ham, and Gruyere. Sprinkle top with Parmesan.
5. Bake until warmed through, 13-15 minutes. For a golden top, broil for an extra 2-3 minutes. Garnish with parsley.

© John KomarChicken Cordon Bleu Vertical