Chicken Cordon Bleu Pasta

Bland is an apt description. I made this and it was very easy. However, I sauteed up some chicken and didn't use the roast grocery store stuff. Had D made this, he would have known to add some garlic and add some more salt and pepper. D said maybe Gruyere would have been better.

Eh!

We had with spinach salad.

Chicken Cordon Bleu Pasta

The flavors of the classic French recipe are recast in this simple pasta dish. We used roasted chicken purchased in the meat department to speed things up.
Yield: 4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup noodles)

8 ounces uncooked medium egg noodles
1/4 cup all-purpose flour
2 cups fat-free milk, divided
1 tablespoon Dijon mustard
1 1/2 cups (6 ounces) shredded Jarlsberg cheese (used Swiss)
2 cups chopped roasted skinless, boneless chicken breasts
1 cup frozen peas, thawed
1 cup (4 ounces) diced lean deli ham
1/4 teaspoon black pepper

Cook noodles according to package directions, omitting salt and fat.

While noodles cook, lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and 1/4 cup milk in a heavy saucepan, stirring with a whisk until smooth. Place the pan over medium heat; whisk in 1 3/4 cups milk and mustard. Cook 6 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low. Add the cheese, stirring until melted. Stir in the chicken, peas, ham, and black pepper, and serve over noodles.

CALORIES 587 (25% from fat); FAT 16.5g (sat 8.5g,mono 4g,poly 1.3g); IRON 3.9mg; CHOLESTEROL 146mg; CALCIUM 593mg; CARBOHYDRATE 59.7g; SODIUM 731mg; PROTEIN 48.6g; FIBER 3.6g

Cooking Light, NOVEMBER 2003