Food Network has been on my radar since Christmas for creating some less-than-appetizing entrees. Just so you are aware, BRUSSEL SPROUTS AND SQUASH DO NOT BELONG IN MACARONI AND CHEESE!!! Now that we have that understanding, I’d like to talk about something a little more pleasant. I was watching The Pioneer Woman the other night, and she was making a 4-cheese pasta for a quick weeknight meal. While it looked delicious, it was missing some protein. I went into my fridge and found some diced chicken and ham I used for an omelet the other morning. That’s how this pasta came to be. It has all the hallmarks of Chicken Cordon Bleu just in pasta form! I went to the store to grab a few more ingredients and got to work. It was ready in about 30 minutes and was very creamy and cheesy! It definitely BLEU my tastebuds away!
Ingredients
- 8 oz. Spaghetti
- 6 oz. Cooked Chicken Breast (Diced)
- 4 oz Diced Ham
- 4 oz. Sliced Mushrooms
- 1 qt. Heavy Whipping Cream
- 1/4 cup Swiss Cheese (Shredded)
- 1/4 cup Parmesan Cheese (Shredded)
- 1/4 cup Mozzarella Cheese (Shredded)
- 1/4 cup Asiago Cheese (Shredded)
- 1 tsp ea. Salt and Pepper
- 1 tsp. Garlic (Minced)
Instructions
- Cook spaghetti according to package directions.
- In a medium size pan, saute mushrooms for 5-10 minutes, adding salt, pepper and minced garlic. Add the cooked chicken and ham. Cook until heated through.
- Stir in Heavy Whipping Cream until heated (not boiling).
- Drain and add spaghetti to the pan. Add the cheeses and toss gently until spaghetti is fully coated.
- Add parsley (optional) and serve immediately.