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.
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.
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!