Chicken Cordon Bleu Pasta

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Recipe courtesy of Chef Robert Kroll of the French Table

Chef Robert Kroll
The French Bistro
3216 W. Esplanade Ave. N.
Metairie, LA 70002
(504) 833-8108

Chicken Cordon Bleu Pasta

1 1/2 oz. olive oil
1 small whole fryer chicken, salted, peppered, roasted, picked from bones and
chopped roughly
3 oz. quality smoked ham cut in bits
1/2 lb. domestic mushrooms, sliced
penne pasta for four people cooked to package directions
2 oz. white wine
12 oz. heavy cream
3-4 oz. blue or Roquefort cheese, crumbled

Saute ham in olive oil. Add chicken and mushrooms and cook until
mushrooms are almost cooked. Deglaze with white wine. Bring to boil, add
cheese and pasta. Add cracked black pepper. Reduce cream until thick with
large bubbles in center of pan. Add chopped parsley. Serve in warm bowls
and ... enjoy!

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