Chicken Cordon Bleu Pasta
Source: Cooking Light, NOVEMBER 2003
Servings: 6

8 ounces egg noodles -- uncooked, medium size
1/4 cup all-purpose flour
2 cups milk, skim -- divided
1 1/2 cups jarlsberg cheese -- 6 ounces, shredded
2 cups cooked chicken breast halves -- chopped
1 cup frozen peas -- thawed
1 cup deli-style fat free ham slices -- 4 ounces, diced
1/4 teaspoon black pepper

Cook noodles according to package directions, omitting salt and fat.

While noodles cook, lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and 1/4 cup milk in a heavy saucepan, stirring with a whisk until smooth. Place the pan over medium heat; whisk in 1 3/4 cups milk and mustard. Cook 6 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low. Add the cheese, stirring until melted. Stir in the chicken, peas, ham, and black pepper, and serve over noodles.

Description: "The flavors of the classic French recipe are recast in this simple pasta dish. We used roasted chicken purchased in the meat department to speed things up."

NOTES: This is a great dish! It wasn't too difficult to put together and we loved it! Can use Gorgonzola instead of Swiss with good results. serving size: 1 1/4 cups chicken mixture and 1 cup noodles.