Chicken Cordon Bleu Skillet
We got this recipe from our local (Traverse City, MI) olive oil producer, Fustini’s. They make amazing oils and vinegars, sold locally and online. We opted for sharp cheddar over Gruyère and were not disappointed with the outcome.
Chicken Cordon Bleu Skillet
We got this recipe from our local (Traverse City, MI) olive oil producer, Fustini’s. They make amazing oils and vinegars, sold locally and online. We opted for sharp cheddar over Gruyère and were not disappointed with the outcome.
Cooking Instructions
- 1
Preheat oven to 400. In a large pot of salted boiling water, cook pasta al dente (still slightly firm). Drain and set aside.
- 2
In a large cast-iron skillet, over medium heat, add olive oil and garlic to the pan and cook for one minute. Add flour and stir for two minutes so that flour doesn’t burn.
- 3
Add balsamic, chicken broth, and cream. Keep stirring to loosen any flour clumps. Season with salt and pepper, then add mustard powder. Reduce heat to medium-low and simmer 10-12 minutes until mix thickens.
- 4
In a large bowl, add cooked pasta, ham, shredded chicken, 2 cups of Gruyère, and Parmesan. Add skillet mixture and combine until pasta is coated. Return everything to the skillet and top with the remaining 1/2 cup of Gruyère.
- 5
- 6
Bake 10-15 minutes until warmed through and cheese is melted. Garnish with parsley and serve.
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