Chicken Cordon Bleu Skillet
Chicken Cordon Bleu Skillet
Meat and Poultry
Ingredients
- 1 pound penne pasta
- 2 tablespoons Fustini's Herbs de Provence olive oil
- 2 cups mushrooms, sliced
- 2 garlic cloves, minced
- 3 tablespoons flour
- 2 tablespoons Fustini's Thyme balsamic
- 4 cups chicken broth
- 1 cup heavy cream
- Kosher salt and ground pepper to taste
- 1 teaspoon wholegrain mustard
- 2 cups shredded rotisserie chicken
- 1 cup cubed ham
- 2 1/2 cups shredded Gruyere
- 1/2 cup parmesan, grated
- 1 tablespoon fresh parsley, chopped
Directions
- Preheat oven to 400. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
- In a large cast-iron or oven-safe skillet, over medium heat, add olive oil and mushrooms to the pan. Cook mushrooms until soft and turning brown. Add garlic and continue to cook for 1 minute until fragrant. Add flour and cook, stirring constantly so the flour doesn't burn for 2 more minutes.
- Add the balsamic, chicken broth and cream, stirring to loosen any flour clumps. Season with salt and pepper, then add mustard powder. Reduce heat to medium-low and simmer until starts to thicken 10-12 minutes.
- In a large bowl, add cooked pasta, ham, 2 cups of Gruyere and parmesan. Add mushroom mixture to the bowl and combine until coated. Return all to the skillet, and top with remaining Gruyere. Bake in the oven until warmed through 10-15 minutes until the cheese is melted. Garnish with parsley before serving.
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