"Creation brings deep satisfaction and fulfillment. We develop ourselves and others when we take unorganized matter into our hands and mold it into something of beauty—and I am not talking about the process of cleaning the rooms of your teenage children." Dieter F. Uchtdorf

Friday, October 8, 2010

Chicken Cordon Bleu Pasta


For those who have been to Firehouse (either in Logan, Smithfield, or Bountiful, UT) you know this dish. Mine is a little different, I'll explain. I used Angel Hair pasta but I definitely would have used Penne if I had had any. I thought for sure I had some and when I found that I didn't, it was too late.

Ingredients:
2 Chicken Breasts
Olive Oil
Salt & Pepper
Bacon
Penne Pasta
Green Onions
Alfredo Sauce (see below)

Directions:
Place chicken in baking dish. Drizzle with olive oil and salt and pepper. Roast at 350 for 25-35 minutes or until thoroughly cooked. Slice. You could also grill the chicken to get a nice crisp outside but this way it comes out so tender I prefer this. Or you could grill it just enough to crisp it and then throw it in the oven, I'll have to try that next time.
Pan fry bacon. Pat dry and dice.
Make alfredo sauce.
Boil water for pasta and cook according to box directions.
Mix it all together and serve.

Alfredo Sauce:
1/2 Cup Sweet Butter (1 cube)
1 Garlic clove - minced
2 Cups Heavy Cream
1/2 tsp. Pepper
1/2 Cup Fresh Parmesan - no canned stuff
3/4 cup. Mozzarella

Directions:
Melt butter in medium saucepan over medium/low heat. Add garlic, cream, and pepper. Bring mixture to a simmer. Stir often. Add the parmesan and simmer for 8 - 10 minutes or until it has thickened and is smooth. Add mozzarella and stir until smooth.
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5 comments:

  1. I say dang your Green Onions!!

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  2. Oh Scott. Someday I will make something with onions that I'm going to make you try without telling you what's in there. And you'll LOVE it!

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  3. I am so going to try this recipe!

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  4. Brie, I always try to sneak them in, and he swears he can detect them blindfolded. It's the smell, the taste, and the texture.

    Did yours taste the same as the sauce that we made in the summer? Did the mozzarella make a difference?

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  5. Honestly I think it tasted better when we did it this summer, (by we, I mean you) but I think the pasta made the difference. The angel hair made it mushy and not very good. Definitely use Penne!

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