Today’s recipe is one I found back in 2008 from Blogging, It’s What’s for dinner! It was a recipe sounded interesting to me, Chicken Cordon Bleu in a pasta form. At the time, I was thinking this pasta also looked quick and simple. It’s definitely turned into a keeper.
The Monterrey Jack Cheese and sour cream gave this sauce the right degree of tanginess. There is also a couple cans of cream of chicken soup as part of the base. It helps make a creamy and flavorful sauce. I do like to add some milk to this sauce, otherwise it turns out quite thick.
Instead of putting the sauce over the pasta, I just toss it all together before serving. Use whatever small pasta you like. I used penne.
This recipe is a good one to use up any leftover ham you may end up with from Easter. This dish uses both cooked chicken and ham. That’s how it makes cordon bleu pasta.
- CREAM OF CHICKEN SOUP
- SOUR CREAM
- SHREDDED MONTERREY JACK CHEESE
This is the original phot from this post when it was first posted in September 2008.