I hardly ever share recipes on my blog, because I don’t think anyone comes here for cooking advice. (That said, not to pat myself on the back or anything, I’m told that I’m a pretty decent cook.)
But Eli ate his dinner tonight. And had seconds. And declared it delicious.
This never happens. Unless it’s a favorite food on his short list of faves, he’ll pick through what we have and grudgingly eat a few bites. So for him to eat with gusto, I knew I’d found a recipe worth sharing. (And the rest of us loved it, too.)
I should’ve taken pictures while I was cooking, like the fancy cooking blogs. Or at least snapped a pic while it was on our plates, looking all attractive. But dinner was late, we were all hungry, and I didn’t know they’d like it so much. So what you get is a picture of what’s left.
You have to use your imagination to put the creamy, smoky chicken, ham and cheese sauce over the bowties, with the bright green peas on the side.
Better yet, just try it!
Smoked Chicken Cordon Bleu Pasta
* 8 ounces uncooked bowtie noodles
* 1 tablespoon butter or margarine
* 1 pound skinless, boneless chicken breast tenderloins
* 1 cup (4 ounces) diced lean deli ham
* 1 cup milk
* 1 can (10 oz.) cream of chicken soup
* 1/4 teaspoon black pepper
* Dash garlic powder
* 1 1/2 cups (6 ounces) shredded smoked Gouda cheese
Cook noodles according to package directions.
While noodles cook, in large nonstick skillet, melt butter and saute chicken breast tenderloins for five minutes over medium heat. Turn chicken and add diced ham. Cook for five more minutes or until ham and chicken are lightly browned.
Remove meat from pan and set aside. Pour in milk, scraping bottom of pan to loosen brown bits. Whisk in cream of chicken soup, black pepper and garlic powder until smooth. Simmer 5 minutes or until mixture is hot, stirring frequently. Reduce heat to low. Add the cheese to the soup mixture, stirring until melted.
Chop the chicken into bite-sized pieces. Stir in the chicken and ham, and serve over noodles. Serves four.