In The Kitchen ~ Chicken Cordon Bleu Pasta

For the past week my life has revolved around watching British news channels for all the pomp and ceremony surrounding the Queens passing. Its been very moving. But today there was a slight lul so I decided to do some food preserving.

I was given some peaches... so today... Peach Chutney... delicious with meats, cheeses and curries.

Not long ago I impulse bought some Mango Chutney to have with a curry... and it was nearly five dollars for a small jar. Never again... I decided to make my own. Its easy and so much cheaper.

Tonight dinner was quick, easy and economical... and a family favourite. It easily fed MrD and I with plenty of leftovers for another meal

Chicken Cordon Bleu Pasta

1 lb. penne or small shell pasta
2 small chicken breasts, diced
1 tsp olive oil
1 cup ham, diced
4 slices bacon, chopped
Salt and pepper
2 cups heavy cream
8 oz. cream cheese
2 cups shredded cheese, divided (I chose Cheddar)
1 tsp garlic powder
1 tsp onion powder

Handful of spinach
Salt and pepper to taste
about 1 cup bread crumbs

• Preheat oven to 350 F.
• Cook the pasta according to package.
• Drain and add to 9×13-inch glass baking dish.
• While the pasta is cooking, saute the chicken in a small skillet in the olive oil, for about 6 to 8 minutes, or until cooked through.
• While the chicken is sauteing, chop the ham.
• Cook the bacon in another small skillet or in the microwave on a plate with paper towels.
• In a small saucepan, melt the cream cheese, stirring often, then stir in the cream,
• Add 1 cup of the Swiss cheese, the garlic powder and onion powder.
• Once creamy, add the cooked chicken, bacon and ham.
• Add the spinach and stir until wilted
• Pour over the pasta in the dish and mix together, gently.
• Add the other 1 cup of Swiss cheese and the bread crumbs over the top
• Bake for 15 minutes, or until cheese has melted.
  

Love and Hugs

Phoebe x