Chicken Cordon Bleu Pasta

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. 


8 ounces uncooked medium egg noodles
1/4 cup all-purpose flour
2 cups fat-free milk, divided
1 tablespoon Dijon mustard
1 1/2 cups (6 ounces) shredded Jarlsberg cheese
2 cups chopped roasted skinless, boneless chicken breasts
1 cup frozen peas, thawed
1 cup (4 ounces) diced lean deli ham
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. 

Yield: 4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup noodles)

CALORIES 587(25% from fat); FAT 16.5g (sat 8.5g,mono 4g,poly 1.3g); 
PROTEIN 48.6g; CHOLESTEROL 146mg; CALCIUM 593mg; SODIUM 731mg; FIBER 3.6g; 
IRON 3.9mg; CARBOHYDRATE 59.7g 
Cooking Light, NOVEMBER 2003