Whenever I asked our kids what we should have for dinner, 8 out if 10 times, the ask for noodles.
Don’t get me wrong, I do enjoy noodles or pasta too, but I like variety and that’s a lot of carbs to eat every night.
But, I suppose we’d had a big enough space between “pasta dinners”, that I was OK having it last night.
Here’s what we had:
Chicken Cordon Bleu Pasta Bake
Courtesy of Lovely Little Kitchen
4 cups rotini pasta (measure uncooked)
2 tablespoons butter
2 tablespoons all purpose flour
2 1/2 cups whole milk (I used 2% milk)
1 teaspoon Better Than Bullion Chicken Base (I used a packet of OXO 25% less salt chicken bouillon)
1 teaspoon Dijon mustard (add up to 1 teaspoon more if you want the mustard flavor stronger)
1 1/2 teaspoons Worchestershire
1/2 teaspoon salt
3/4 cup cooked cubed chicken (I poached 2 chicken breasts and chopped into bite-sized pieces)
3/4 cup cooked cubed ham (I only had deli ham, so I chopped several slices into bite-sized pieces)
4-5 slice swiss cheese (I shredded my Swiss cheese from a black and sprinkled it all over)
1 cup seasoned breadcrumbs (Or add your own herbs to regular ones. I used seasoned Panko bread crumbs)
Preheat oven to 350 degrees.
Prepare a 1 1/2 quart baking dish by spraying with nonstick spray. Set aside.
Boil water for pasta in a large pot, and cook pasta according to directions. While you are waiting for the pasta to cook, you can start on the sauce.
In a medium pan, melt butter over medium high heat.
Whisk in flour and cook for a few minutes. The flour will be bubbly.
Gradually whisk in the milk, and whisk frequently until it comes to a gentle boil.
Whisk in chicken base, dijon mustard, Worchestershire, and salt.
Whisk for a few more minutes until the sauce starts to thicken slightly.
When the pasta is cooked, drain the water and return to the pan. Stir in the sauce, chicken, and ham and mix to combine.
Pour half of the pasta mixture into your prepared baking dish. Place slices of swiss cheese evenly over the pasta. Pour the rest of the past over the cheese and spread evenly.
Sprinkle breadcrumbs over the top of the pasta.
Bake for 20-25 minutes. The top will be golden brown and the edges bubbly.
Allow to set for a few minutes before serving.
I added some steamed spinach and cucumber slices seasoned with dill and a but of salt and pepper on the side. Another dish to be added to my Weeknight Dinners repertoire, as everyone gobbled this bad boy up!