Notta Pasta Cordon Bleu

In this recipe

Notta Pasta Cordon Bleu

Skip the time-consuming pounding, breading and frying of a traditional Cordon Bleu. We've made a quick pasta sauce from this delicious chicken, ham, and Swiss cheese combination. It's a bit reminiscent of an Alfredo sauce.

Yield

4 servings

Time

25 minutes

INGREDIENTS

1/2-16 oz box (8 oz) Notta Pasta Linguine1 bunch scallions 2 tablespoons butter 1 1/4 pounds boneless, skinless chicken breast, thinly sliced 1/2 teaspoon salt Pepper to taste 1 teaspoon potato starch 2 cups light cream 1 cup grated Swiss cheese 5 oz Black Forest Ham, sliced into thin strips

DIRECTIONS

  1. Put a large pot of salted water on to boil. Chop scallions, separating white parts (first 4-5 inches) from green parts. Set aside.
  2. Melt butter in a large skillet over a medium-high heat. Add chicken, white parts of scallions, salt and pepper. Sauté quickly, until chicken is just opaque.
  3. Whisk potato starch into cream and pour into skillet. Stirring, bring to a simmer. Add cheese and ham. Stirring, gently simmer 3-4 minutes.
  4. Meanwhile, boil Notta Pasta according to directions on box. Drain, rinse quickly and drain again. Add noodles to skillet and toss to combine. Pour into bowl and garnish with reserved green scallions. Serve immediately.