Pasta Ayam Cordon Bleu

Instructions

1. Cut 1 pound boneless skinless chicken breast, and season with salt and pepper. Heat 1 tablespoon olive oil in a large pot over medium-high heat.
2. Add the chicken and 8 ounces diced or cubed ham to the pot and cook, stirring occasionally, until the chicken is cooked through, about 5-8 minutes. Remove the chicken and ham from the pot and set aside. While the chicken cooks, cook the 8 ounces penne pasta according to the package directions, drain, and set aside.
3. Returning to the same pot, add 2 tablespoons unsalted butter and ½ cup minced onion, and cook until the onion is tender, about 3-4 minutes. Add the 2 teaspoons minced garlic, and cook for 1 minute or until fragrant. Whisk 2 tablespoons all-purpose flour into the butter and onion mixture, creating a paste.
4. Slowly whisk in 2 cups chicken broth and 2 cups half and half. When the liquid is well incorporated and has created a sauce, add 2 teaspoons Dijon mustard, 1 teaspoon dried thyme, 1 teaspoon dried parsley, and additional salt and pepper to taste.
5. Add the chicken, ham, and cooked pasta into the pot with the sauce. Stir to coat everything in the sauce.
6. Remove the pot from heat, and stir in 2 cups shredded Swiss cheese until well incorporated and melted. Serve fresh!