Chicken Cordon Bleu Pasta
By Yankee Magazine|Mar 25 2004|
This is a quick is easy cheat on the old dish, which everyone in my house liked. You’ll want to eat it just as soon as it’s ready. Serving size is 1 cup pasta, and 1/14 cup of the chicken mixure.
Yield
4
Ingredients
8 oz uncooked egg noodles
1/4 cup flour
2 cup fat free milk, divided
1 tbs mustard
1 1/2 cup fat free cheese
2 cups chopped cooked chicken
1 cup frozen peas
1 cup diced deli ham
1/4 tsp black pepper
Instructions
1. Cook noodle according to package directions.
2. Combine flour and 1/4 cup of milk in a heavey saucepan, stirring with a whick until smooth. Place pan ove medium heat; whisk in remaining milk and mustard. Cook 6 minutes or until it begins to thicken, stiring all the time. Add the cheese, stirring until melted. Stir in remaining ingredients.
3. Serve over noodles.
