Semolinaschickencordonbleupasta Recipes

CHICKEN CORDON BLEU PASTA

Steps:

• 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 constantly. Reduce heat to low. Add the cheese, stirring until melted. Stir in the chicken, peas, ham, and black pepper, and serve over noodles.

CHICKEN CORDON BLEU W/ PASTA

Steps:

• Chop ham; mix with parmesan cheese, bread crumbs, parsley and oregano.
• Holding knife parallel to work surface and starting from a long side, cut each chicken breast in half (cutting almost but not all the way through). Spread breast halves open and pound with meat mallet till even thickness.
• Sprinkle each breast with a heaping tablespoon full of the ham mixture. Roll each breast jelly roll style and secure with toothpicks.
• Cut core from each tomato, place tomatoes in boiling waterfor 10 seconds, cool under running water,peel and dice, set aside.
• In skillet, over medium , cook chicken rolls in EVOO until browned on all sides and loses pink color throughout (about 10 mins.) Remove to plate to keep warm.
• In drippings,in skillet, heat chicken broth and diced tomatoes to boiling stirring to loosen brown bits from bottom of skillet. Reduce heat and simmer over low for five minutes to blend flavors.
• While chicken rolls are browning, cook pasta as directed.
• Toss with remaining ham mixture. Discard toothpicks in chicken rolls and cut into 1/2 inches thick slices. Serve over pasta.

CHICKEN CORDON BLEU PASTA

Steps:

• For chicken, in a shallow dish, combine breadcrumbs, thyme, salt, and pepper; set aside.
• Brush both sides of chicken breasts with mustard. Dredge chicken in breadcrumb mixture.
• In a large skillet, heat 2 tablespoons olive oil over medium heat.
• Add chicken, and cook for 4 minutes.
• Add remaining olive oil to skillet, turn chicken, and cook for 3 to 4 minutes. Place chicken on a cutting board; let rest for 5 minutes.
• Cut chicken crosswise into 1/2-inch-thick slices.
• For cheesy pasta, in a large skillet, melt butter over medium heat.
• Add garlic and ham; cook for 2 minutes.
• Add flour, salt, and pepper; cook for 2 minutes, stirring constantly. Gradually stir in half-and-half.
• Cook, stirring frequently, for 4 to 5 minutes, or until slightly thickened.
• Add cheese, stirring until melted.
• Add hot cooked pasta to pan, tossing gently to coat with sauce.
• Spoon creamy cheesy pasta onto serving plates.
• Place sliced chicken over pasta.
• Garnish with fresh thyme, if desired.

CORDON BLEU PASTA

Steps:

• Cook chicken and ham if needed.
• Cook pasta until almost done.
• In a sauce pan melt butter. Add flour. Add milk and cook until slightly thickened.
• Continue cooking over medium heat, stirring constantly with whisk.
• Cook for about 8-10 minutes or until thickened.
• Remove from heat and stir in cheese until melted.
• Combine pasta, chicken, ham, peas/carrots, and sauce in a pan.
• I used a 10x7 in dish.
• Make topping by combining all ingredients.
• Sprinkle on top.
• You may use salt/pepper if you like.
• Cook in preheated oven at 350 for 25-30 minutes.
• Serve immediately!

SEMOLINA'S CHICKEN CORDON BLEU PASTA

Steps:

• Brown chicken; add ham, garlic and parsley.
• Add Alfredo sauce.
• Heat and toss with pasta.
• Put in casserole; top with bread crumbs, parmesan, and fontina.
• Place under broiler and brown.