This straightforward hen sous-chef pasta recipe goes from the range to the desk in minutes and my entire household loves it. Fast, creamy, and scrumptious!
- Taste: This skillet has the flavors of a classic chicken cordon bleu with hen, ham, and Swiss cheese in a simple Dijon cream sauce.
- Recipe tip: Don’t skip the crispy crumbs on high, they’re scrumptious and add texture and taste.
- Swaps: Use leftover baked ham or slices of deli turkey in the event you don’t have ham. Swiss cheese has a stronger taste and could be changed with cheddar.
- Time-Saving Tip: Use rotisserie chicken as a substitute of hen breasts.
- Serving Options: Serve with a crisp side salad or garlic bread for a whole meal.
Ingredient Suggestions For Hen Cordon Bleu Pasta
- Hen: Use skinless hen breast or hen thighs on this recipe. You may as well use leftover shredded chicken.
- Ham: I exploit deli ham to make this recipe straightforward for on a regular basis. Change it with prosciutto, pancetta, smoked turkey, or bacon crumbles.
- Cheese: Swiss cheese provides the signature taste to hen sous-chef and pairs properly with the sauce on this recipe.
- Sauce: Hen broth provides salt and taste, low sodium will not be really helpful. Cream cheese makes it creamy and could be changed with heavy cream (simmer a bit longer).
- Topping: The buttery, tacky crumbs mimic the crispy crust on hen sous-chef. When you don’t have Panko, crush ready-made croutons or Ritz crackers.
- The sauce will thicken because the dish rests and cools.
- You’ll need 6oz of egg noodles (about 3 cups dry). If utilizing common pasta, you’ll want about 8 oz.
- The Panko elevates this dish so don’t skip it if doable, it may be browned days forward.
Storage and Leftovers
Hold leftover hen sous-chef pasta in a lined container within the fridge for as much as 4 days. Reheat parts within the microwave.
Freeze parts after eradicating the noodles in zippered baggage for as much as one month. Thaw in a single day within the fridge.
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Hen Cordon Bleu Pasta
Hen sous-chef pasta is a creamy, tacky dish with hen, ham, and Swiss cheese in a wealthy sauce, topped with crispy parmesan crumbs.
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Warmth a skillet over medium-high warmth. Add Panko, butter, and parmesan cheese. Cook dinner, stirring ceaselessly, for two to three minutes or till golden brown. Switch to a bowl for serving.
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Cook dinner the egg noodles in keeping with bundle instructions. Drain however don’t rinse.
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In a big skillet, soften the butter and thyme over medium-high warmth. Season the hen with salt and add it to the skillet. Cook dinner till browned and cooked by way of, about 6 minutes. Switch to a bowl.
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Cut back the warmth to medium and add the cream cheese, onion powder, and garlic powder. Stir till the cream cheese is easy. Whisk the hen broth and cornstarch. Add to the skillet with the mustard and whisk till easy. Simmer uncovered 2 to three minutes or till barely thickened.
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Add the hen with any juices, cheese, and ham. Stir properly to mix till the cheese is melted. Stir within the egg noodles and simmer 1 minute extra. Style and season with further salt and pepper if desired.
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Spoon the pasta into bowls and high with the parmesan crumbs.
Hold leftover sous-chef in an hermetic container within the fridge for 4 days and within the freezer for 1 month.
Energy: 626 | Carbohydrates: 40g | Protein: 45g | Fats: 31g | Saturated Fats: 16g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 9g | Trans Fats: 0.3g | Ldl cholesterol: 185mg | Sodium: 824mg | Potassium: 732mg | Fiber: 2g | Sugar: 2g | Vitamin A: 802IU | Vitamin C: 2mg | Calcium: 262mg | Iron: 2mg
Diet info supplied is an estimate and can fluctuate primarily based on cooking strategies and types of elements used.
Course Hen, Predominant Course, Pasta
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