Chicken Cordon Bleu with Fresh Pasta
Chicken
Dairy
Eggs
Pork
Wheat
15 minutes
2 Servings per kit
Overview
We feature our all-natural, breaded chicken breast and layer it with ham and gruyere cheese. Baked to perfection then topped with a light cream sauce. Sautéed spinach blend and Prefare fresh pasta complete this classic entree. SO GOOD!
Cooking instructions
- Preheat the oven to 400ºF. Place the medium pot on high heat with 4 cups of water and a half teaspoon of salt. Bring to a boil, then add the fresh pasta. Stir well, then boil for 2-3 minutes or until tender. Remove 1/4 cup of the cooking water from the pot to be used in Step 4. Strain the pasta and set aside.
- Remove the breaded chicken cutlets from the package. Place the sauté pan on medium heat with two tablespoons of oil. Preheat 2-3 minutes, then gently place the cutlets in the pan. Cook each side for 3-4 minutes until the breading browns and gets crispy.
- Remove the cutlets from the pan and place them in the oven-proof dish. Spoon 2 tablespoons of cream sauce across the top of each breast, then layer on one slice of ham and one slice of Gruyère cheese. Transfer to the hot oven for 4-6 minutes (based on the thickness of the breast) until the cheese is melted and the chicken is fully cooked. The poultry should be cooked to an internal temperature of 165ºF.
- Remove all but 2-3 teaspoons of oil from the sauté pan and return to medium heat. Stir in the onion/garlic blend and sauté for 1 minute. Add the spinach and cook until wilted (1-2 minutes). Pour in the remaining cream sauce along with the reserved pasta water. Bring the sauce to a low boil, then stir in the cooked pasta. Taste, then add salt and pepper if desired. Turn off all heating elements.
- To assemble your masterpiece, Divide the creamy spinach pasta between two plates and place the chicken cordon bleu cutlets on top. Bon appétit!