Then there is the fact that the cheese part is worked into a simple creamy sauce that is guaranteed to stay on your plate and not on the bottom of your pan. And finally, this version includes, well, pasta. And peas. Both things that no self-respecting chicken cordon bleu purist would ever tolerate, but oh my goodness, the goodness.
So while I might try my old classic recipe again one day…but then again, I might not. Because once you go pasta, it’s kind of hard to go back.
Ingredients
Directions






framedcooks
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Love bow tie pasta and all the yumminess
that is represented in that bowl of goodness:-)
Lovely picture:-)
Aw, thanks! I’m always happy when it turns out to be good-looking enough to eat.
Cheesy creamy sauce and pasta or…stress, stress and more stress. I choose the pasta. Every time.
And that is why you are a girl after my own heart.
Looks very tasty! I am going to use your great idea here to make this into a pasta salad with little cubes of swiss along with the chunks of ham and chicken and peas. Thanks for the inspiration!
Pasta salad – that’s a great variation!!