Wednesday, November 5, 2014

CHICKEN CORDON BLEU PASTA



CHICKEN CORDON BLEU PASTA

INGREDIENTS
10-12 oz. penne or ziti pasta
2 cups heavy cream
1 (8 oz) block cream cheese
½ tsp. onion powder, more or less to taste
½ tsp. garlic salt, more or less to taste
1½ cup shredded swiss cheese, separated
2 chicken breasts, cooked and cut into strips
¾ cup bacon, cooked and chopped
¾ cup diced ham
bread crumbs

INSTRUCTIONS
Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir 1 cup of cheese until smooth consistency.
In a 9x13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with ½ cup cheese and bread crumbs.
Bake at 350 degrees F for 15 minutes or until heated through.

Rosie's Chicken Parmigiana


ROSIE'S CHICKEN PARMIGIANA

1 LARGE JAR MARINARA SAUCE *
4 BONELESS SKINLESS CHICKEN BREASTS - HALVED **
2/3 CUP SHREDDED MOZZARELLA CHEESE - Really good w/regular or fresh Mozzarella***
1 TBS. SHREDDED PARMESAN CHEESE
1/4 CUP ITALIAN STYLE BREAD CRUMBS
2 TBS. OLIVE OIL

1.    HEAT OVEN TO 350.  POUR MARINARA SAUCE EVENLY IN BOTTOM OF AN UNGREASED 12 X 8 INCH BAKING DISH.  PLACE CHICKEN BREAST OVER SAUCE.

2.    IN SMALL BOWL, COMBINE CHEESES (***NOTE:if using fresh mozzarella you may shred and add to this mixture or do not shred nor add to this mixture but instead lay slices on top and return to oven for a few minutes to melt after chicken is cooked), BREAD CRUMBS AND EVOO.  MIX WELL.  SPRINKLE EVENLY OVER CHICKEN.

3.     BAKE AT 350 FOR 30 TO 35 MINUTES OR UNTIL CHICKEN IS FORK TENDER AND THE JUICES RUN CLEAR.

* My two favorites are: 1) Rao's Homemade Marinara Sauce and 2) San Marzano Tomato Basil Sauce
** I like to pound them, too.

SERVE WITH PASTA.  ADD SALAD AND BREAD AND VOILA!  BON APPETIT!!!

Recipe courtesy of Lois Leonhardt Hearn