Chicken Cordon Mac
Add some extra protein and a cordon bleu chef flair with this schmancy chicken version.
- 1½ cups Cavatapi or elbow macaroni
- 1½ cups chicken (about 2 boneless skinless chicken breasts)
- ½ cup chopped deli ham
- 2 tbsp butter
- 1 tbsp flour
- ½ tsp salt
- 1 cup half & half
- ¾ cup shredded swiss cheese
- ¼ cup Italian breadcrumbs
- ¼ cup grated Parmesan
Preheat oven to 350 degrees.
Add water to medium sauce pan and bring to a rolling boil. Add macaroni and bring back to a boil, stirring occasionally. Cook for approximately 8 minutes.
While the pasta is cooking, cut chicken into bite size strips and fry in skillet with olive oil on medium high until cooked. Set aside.
Chop ham slices and cook in skillet until it starts to fry. Set aside.
In same skillet, melt butter. Remove from heat and stir in flour and salt. Add half & half and place back on low heat, stirring constantly.
Once the sauce starts to thicken, stir in cheese until it melts and sauce is smooth and creamy.
When pasta is finished cooking, drain and combine with cheese sauce, chicken and ham in a medium-size casserole. Top with combination of Parmesan and breadcrumbs.
Bake for 15-20 minutes. Finish under broiler for about 5 minutes or until top starts to brown.
Provided byMichael Pierce
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