Got Easter ham left over? Here is a tasty recipe to use some on a variation of a classic French dish.
CHICKEN CORDON BLEU PASTA
Serves: 4 Difficulty Level: 2 (of 5) Prep Time: 5 Minutes Ready in < 30 minutes
INGREDIENTS:
• 8 ounces uncooked medium egg noodles
• 1/4 cup all-purpose flour
• 2 cups milk, divided
• 1 tablespoon Dijon mustard
• 1 1/2 cups (6 ounces) shredded Jarlsberg cheese
• 2 cups cooked, skinless, boneless chicken breasts, chopped
• 1 cup frozen peas, thawed
• 1 cup (4 ounces) diced left over ham
• 1/4 teaspoon black pepper
PROCEDURE:
• Cook noodles according to package directions.
• 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.
Enjoy,
CHEF PHIL
Chef's Note:
When I was young, my mom would cook a good size ham for Easter, we were only a family of four but she would plan on left overs. You knew it was over when you saw that big bone sticking out of a big pot of baked beans, which incidentally is a recipe that I have never been able to duplicate. Might be better off that way, just stick to the memory of them.
