This is basically a deconstructed classic, chicken cordon bleu we all love but sometimes we don't have all the time in the world to prepare, roll the chicken breast, breading it, browning and baking.
All the ingredients are present on this dish, and if you are missing the carbs from the breading, you get the pasta to complement it.
It's creamy and cheese, no room for dry chicken here! And of course, since everything tastes better with bacon, it has a bit of the good stuff to gives us some unexpected flavor and crunch.
I hope you enjoy this dish, it gives you plenty of time to cook it, enjoy it and head out again to join the shopping crowds, hanging decorations or enjoy a nice relaxing evening by the fire. Remember my friends, everything tastes better with a Pinch of Love!
Chicken Cordon Bleu Pasta
6 Slices Bacon, Chopped
1 Lb Chicken Tenders, chopped
1/4 Lb Smoked Ham, cubed
1/2 Cup White Wine
8 oz Sliced Mushrooms
2 Cups Bechamel Sauce
1/2 Cup Peas
1 Cup Shredded Swiss Cheese
Your favorite Pasta
In a large hot skillet brown chopped bacon until fat is rendered. Add chopped chicken and saute until cooked and no longer pink, like 8-10 minutes. Add ham and mix. Add white wine and let the alcohol evaporate, like 3 minutes. Add bechamel sauce and mushrooms, mix well until everything is coated with the bechamel sauce. Remove from heat. Before serving, add peas. Serve over pasta and top with shredded Swiss cheese. Enjoy.
Prep Time: 10 minutes Cook Time: 20 minutes Serves 4
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