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Pasta Cordon Bleu
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| 1 lb. | Pasta, (I used penne-you could use any fun shaped pasta) |
| 1 cup | Chicken Breasts, cooked and cubed |
| 1 cup | Ham, cooked and cubed |
| 1 1/2 cups | Milk |
| 8 oz. | Cream Cheese, (softened) |
| 2 Tbsp. | Dried Minced Onion |
| 2 cups | Swiss Cheese, shredded |
| Salt | |
| Pepper | |
| Cayenne Pepper | |
| 1 cup | Panko Crumbs |
| 1/2 cup | Butter, melted |
Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta). Drain and return to the pot. Add in the chicken and ham and toss to combine.
Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.
Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes).
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