Today’s recipe is another one from Blogging, It’s What’s for dinner! It also happens to be from Janette. This recipe sounded interesting, Chicken Cordon Bleu in a pasta form. It also looked quick and simple. It’s definitely a keeper. The Monterrey Jack Cheese and sour cream gave this sauce the right degree of tanginess. I did have to add some milk to this sauce, it turned out quite thick. Instead of putting the sauce over the pasta, I just tossed all together before serving. Tomorrow I’ll share a great new recipe for bread that I served along with this.
Chicken Cordon Bleu Pasta
2 cups cooked, diced chicken
6 oz deli ham, diced
2 cans cream of chicken soup
8 oz sour cream
2 cups shredded Monterrey Jack cheese
cooked pasta (I used a 16 oz box of penne)
milk (I need to add some to make the sauce the right consistency)
Combine all ingredients in a medium sauce pan until cheese is melted, smooth, and creamy. Serve over whatever pasta you like. I used penne and tossed the pasta and the sauce together. You can just spoon it over the past if you like.
** Canadian bacon would also be good, instead of deli ham