This easy recipe for chicken cordon bleu pasta goes from the stove to the table in a few minutes and my whole family loves it. Quick, creamy and delicious!
- Taste: This pan has the flavors of a classic chicken cord with chicken, ham and Swiss cheese in an easy -ending cream sauce.
- Recipe advice: Do not jump the crunchy crumbs at the top, they are delicious and add consistency and flavor.
- Swap: Use baked ham or slices of Deli Türkiye if you have no ham. Swiss cheese has a stronger flavor and can be replaced with Cheddar.
- TIME TIME SAVING: Use the chicken to the turrosto instead of the chicken breast.
- Serve suggestions: Serve with a salad the crunchy side or garlic bread for a full meal.
Tips for ingredients for the Bleu Cordon di Chicken Pasta
- Chicken: Use the chicken breast without leather or chicken legs in this recipe. You can also use the remaining grated chicken.
- Dried ham: I use Del Ham to make this recipe easy for every day. Replace it with ham, bacon, smoked turkey or bacon.
- Cheese: Swiss cheese adds the distinctive flavor to the Bleu Cordon of chicken and combines well with the sauce in this recipe.
- Sauce: The chicken broth adds salt and flavor, the low sodium is not recommended. The cheese cream makes it creamy and can be replaced with a heavy cream (cook over low heat a little longer).
- Topping: The buttery and cheese crumbs imitate the crunchy crust on the Bleu chicken cord. If you don’t have a panko, crush ready croutons or cracker ritz.
- The sauce will thicken while the dish rests and cools down.
- You will need 6 ounces of egg noodles (about 3 dry cups). If you use normal pasta, you will need about 8 ounces.
- The panko elevates this dish, so don’t jump it, if possible, can be golden in advance.
Archiving and leftovers
Keep the Bleu paste of the remaining chicken cord in a covered container in the refrigerator for a maximum of 4 days. Heat the portions in the microwave.
Freeze portions after removing the noodles in bags with zipper for a maximum of one month. Thaw during the night in the refrigerator.
Other favorites of Cordon Bleu have inspired
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Cordon Bleu chicken paste
The Bleu Cordon Pollo Pasta is a creamy and cheese cheese, ham and Swiss cheese in a rich sauce, topped with crunchy Parmesan crumbs.
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Heat a pan over medium-high heat. Add panko, butter and parmesan. Cook, mixing frequently, for 2-3 minutes or until golden brown. Transfer to a bowl to serve.
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Cook the egg noodles based on the indications on the package. Drain but do not rinse.
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In a large pan, melt the butter and the thyme over medium-high heat. Season the chicken with salt and add it to the pan. Cook until golden and cooked through, about 6 minutes. Transfer to a bowl.
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Reduce the heat to medium and add the cheese cream, the onion powder and garlic. Mix until cream cheese is smooth. Beat the chicken broth and corn starch. Add to the pan with the mustard and whisk until smooth. Cook over low heat from 2 to 3 minutes or until lightly thickened.
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Add the chicken with juices, cheese and ham. Mix well to combine until the cheese is dissolved. Mix the egg noodles and cook over low heat for 1 minute. Taste and season with salt and additional pepper, if desired.
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Spoon the pasta in bowls and tops with the Parmesan crumbs.
Keep the remaining cordon bleu in an airtight container in the refrigerator for 4 days and in the freezer for 1 month.
Calories: 626 | Carbohydrates: 40G | Protein: 45G | Fat: 31G | Saturated fat: 16G | Polynsaturo fat: 3G | Monolysatuine fat: 9G | Trans fat: 0.3G | Cholesterol: 185mg | Sodium: 824mg | Potassium: 732mg | Fiber: 2G | Sugar: 2G | Vitamin A: 802Iu | Vitamin C: 2mg | Soccer: 262mg | Iron: 2mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, main dish, pasta
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