Chicken Cordon Bleu Penne

Busy. That should've be my middle name. It's been that way my entire life. From playing multiple sports, singing in show choir, piano lessons, and ballet during school years, to carrying multiple jobs at the same time before kids. I've never really been a fan of sitting still. Even now, with three kids, I've decided that wasn't enough. I added a baking business to our life. Recently, I started recipe blogging again. Maybe one day I'll sit still long enough to appreciate it. 

Easter is coming up soon, and if your family is anything like mine, we will not miss out on having a spiral ham at the center of our table, amongst of all the glorious side dishes our family brings with them. Some families make their own ham carving station. Others, make ham biscuits. Whatever the type of ham your family is having, leftovers are likely. This pasta dish I'm about to share with you, can use most all ham. If you aren't lucky enough to have leftovers, then you can just snag some ham from the deli on your next grocery trip. 

Chicken Cordon Bleu was one of the first dinners I made for my husband, back when we were dating. He sliced open the juicy stuffed chicken, and the melted swiss just oozed out of onto his plate, as he quickly expressed his inital "mm" before even tasting it. That old saying rings true - the fastest way to a man's heart it through his stomach - and the penne form of that dish is just that. It also freezes well, so if you want to make this ahead of time, and portion it out, you can pull out what you need,  those busy nights that only offer breakfast or takeout for dinner. 

Ingredients:

8oz penne pasta

4 chicken thighs (or 2 chicken breasts), cubed

1 tbsp olive oil

1 tbsp sesame oil

white pepper (black pepper works as well), to taste

salt, to taste

1 tsp oregano

1 tsp basil

1 tsp garlic

1 tbsp dried onion

4 tbsp butter

4 tbsp flour

1 + 3/4 cup half and half

1 + 1/2 cup cubed (bite-sized) ham*

1/2 lb swiss, in small pieces

1/2 cup provolone, in small pieces

1 cup seasoned bread crumbs

Directions:

1. Cook Penne. Rinse and set aside

2. Heat oils in skillet over medium heat. Cook chicken in skillet, adding salt, pepper, oregano, garlic, and dried onion. When fully cooked, set aside, keeping drippings in pan, and turning heat to low.  

3. Add butter, allowing to melt, then sprinkle flour in, whisking well. Once everything is mixed, slowly mix in half and half, whisking well, slowly increase heat until mixture is thickened.

4. Add cream mixture to pasta and chicken. Stir in cheeses and ham. 

5. Place mixture in greased 13x9 pan. 

6. Sprinkle bread crumbs over the top and bake for 25-30 minutes at 350. 

*if using country ham, omit any added salt.