Cordon Bleu Pasta

So today for dinner I decide to try a recipe that I found on pintrest posted from Amy's new Kitchen

I changed a few things and the overall effect was good there are a few things I'll change the next time I make it.

First off I just used chicken tenderloins and cut them up smaller. Place the chicken in a skillet with a little evoo. Sauté for about 1min then I added season salt, parsley, basil and oregano. Add about 1/3c. Chicken broth put the lid on and let cook on med heat for about 5min. while this was cooking I had the water on for the pasta and I fried up some bacon (My guys LOVE bacon). I followed the recipe (below) for the rest except I omitted the onion and cayenne pepper and I switched the Swiss cheese for mozzarella. Like I said it turned out pretty good but next time I'll add more milk or maybe some cream to make it creamier and add mushrooms to the chicken while it's cooking.


Pasta Cordon Bleu
Recipe courtesy of Dunne at With a Cherry on Top
Serves 6

1 lb. Pasta (I used penne-you could use any fun shaped pasta)
1 cup Chicken Breasts, cooked and cubed
1 cup Ham, cooked and cubed
1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 Tbsp. Dried Minced Onion
2 cups Swiss Cheese, shredded
Salt
Pepper
Cayenne Pepper
1 cup Panko Crumbs
1/2 cup Butter, melted



Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta). Drain and return to the pot. Add in the chicken and ham and toss to combine.

Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.

Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes