Wednesday, October 1, 2008

Chicken Cordon Bleu Pasta

I made this for dinner last night along with blitz bread. Last week I found this recipe on Real Moms Kitchen blog, this is definitely one of my best finds. She has so many easy and good recipes. In fact, tonight I am making the breadstick recipe I discovered on her blog, again. That is how easy and good it was. Check it out. Anyway, I did make a few adjustments to the recipe because I wanted a bit more flavor. I added about a 1/2 tablespoon of mustard and a shake of garlic and onion powder. Also, this is a huge recipe, we had a lot leftover. Good thing it is leftover night tonight. Aaron (hubby) gave it two thumbs up, Anna (22 months) sang "Pata, Pata" all through dinner while gobbling it up (Anna loves any form or shape of matter the sauce.) Harris( almost 9) liked it o.k., I think, he was in a bit of a hurry to get to scouts. As for the Blitz bread, I think I rushed it and need a do over. The taste was fine but, it was a bit heavy. Aaron and I agree it might have something to do with gluten. Anyway, I'll post that when I perfect it.

Chicken Cordon Bleu Pasta
2 cups cooked, diced chicken
6 oz deli ham, diced
2 cans cream of chicken soup
8 oz sour cream
2 cups shredded Monterrey Jack cheese
cooked pasta (I used a shells)
milk (I needed to add some to make the sauce the right consistency)
if you like: mustard, garlic powder, onion powder
Combine all ingredients in a medium sauce pan until cheese is melted, smooth, and creamy. Serve over whatever pasta you like. I used shellsand tossed the pasta and the sauce together. You can just spoon it over the past if you like.


Jenn said...

i'm gonna try it but how many calories do you think it has?

kari said...

Too many to count...lots of cheese and the pasta, oh my! I did use turkey ham (and no fat sour cream, we always have that) think that helps?