Leftover Loving- Chicken Cordon Bleu Baked Pasta

So the other night, Becca and I made some Chicken Cordon Bleu .

Sometimes I bread them or wrap them in bacon, but this time it was simple. Becca pounded out 3 chicken breasts, rolled up with ham and Swiss cheese coated with olive oil and seasoned with salt and pepper, and baked at 350 for about 40 minutes.

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We had some leftovers, so I deiced to dice everything up and make it in to a pasta bake. Here is how it went down…

I boiled some fat rigatoni pasta in salty water. Once it was very al dente (a bite still to it), I drained it and put it back in the pot. Then I added in 2 small jars of Alfredo sauce, the chopped chicken cordon bleu, and half a package of frozen peas. After mixing them all together, I added them to a greased baking dish, and topped with shredded Parmesan and sliced Provolone. You could top with mozzarella or whatever Italian cheeses you have in the fridge.

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Then I baked it in a 350 oven for about 30 minutes.  I served it with some baked french bread from the freezer section =) YUM!img_2958img_2960

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