Chicken Cordon Bleu Pasta

Ingredients

• 8.8 oz (250 g) pasta
• 1 tablespoon olive oil
• 1 tablespoon (20 g) unsalted butter
• 1 lb (450 g) chicken breast, cut into 1-inch pieces
• 1 small onion, finely chopped
• 1/2 lb (225 g) ham, cut into 1/2-inch cubes
• 2 garlic cloves, minced
• 1/3 cup (75 ml) dry white wine
• 1 tablespoon wholegrain mustard
• 1 cup (200 ml) half and half (single cream)
• 3.5 oz (100 g) Gruyere cheese, grated
• Salt and freshly ground black pepper to taste
• Fresh parsley, to garnish (optional)

Instructions

1. 1

   Bring a large pot of water to a...: Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the directions on the package. Reserve 1-2 cups of pasta water before draining.

2. 2

   Meanwhile, heat the olive oil in a large,...: Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and melt the butter in it.

3. 3

   Add the chicken and cook for 5-6 minutes...: Add the chicken and cook for 5-6 minutes over medium heat until slightly golden. Remove the chicken from the pan with a slotted spoon and set it aside.

4. 4

   Add the onion to the same pan and...: Add the onion to the same pan and cook for 2-3 minutes until translucent.

5. 5

   Add the ham and cook for 1-2 minutes,...: Add the ham and cook for 1-2 minutes, then stir in the minced garlic and continue to cook for a further minute.

6. 6

   Add the dry white wine to deglaze the...: Add the dry white wine to deglaze the pan and cook for 1-2 minutes until the alcohol evaporates.

7. 7

   Stir in the wholegrain mustard, then add the...: Stir in the wholegrain mustard, then add the half and half (single cream). Add a bit of the reserved pasta water if it looks too thick, and allow the sauce to bubble for a couple of minutes.

8. 8

   Add the cooked chicken back to the pan,...: Add the cooked chicken back to the pan, then add the cooked pasta and toss well to cover it in the sauce.

9. 9

   Stir in the Gruyere cheese, season to taste...: Stir in the Gruyere cheese, season to taste and serve immediately with freshly chopped parsley on top if you like.