Chicken Cordon Bleu with Creamy Sundried Tomato Pasta
If you're looking for a gourmet meal without all the hassle, then look no further than this chicken cordon bleu recipe!
These ready-made parcels of deliciousness are practically bursting with juicy, tender chicken breast, full-flavour ham and real Swiss cheese, all wrapped in a crispy, golden breading.
Served on a bed of the creamiest sundried tomato pasta, this luxurious recipe is a guaranteed showstopper! So whether you're hosting a fancy dinner party, romantic date night or special family dinner, this dish has got you covered!
Sealand Chicken Cordon Bleu with Creamy Sundried Tomato Pasta
½ cup - 1 cup pasta water (from cooking linguine - use more or less depending on how saucy you want it!)
½ cup grated parmesan cheese
¼ tsp each salt and pepper
To Serve
Fresh basil leaves
Freshly grated parmesan cheese
Coarse black pepper
Directions
Preheat oven to 190°C (375°F)
Unwrap chicken cordon bleu and place on baking sheet while frozen (no need to defrost)
Drizzle with olive or avocado oil (optional), place baking sheet in oven and bake for 40 - 45 mins until chicken turns golden brown and meat thermometer reads 74 - 77°C (165 - 170°F)
While chicken is baking, make creamy pasta
Cook linguine according to al dente package instructions. Save at least 1 cup of cooking water from pasta once it’s done
Preheat sauce pan over medium heat
Add butter and garlic and cook for just 1 min until fragrant
Add sun dried tomatoes with oil (if packed in oil) and cook for 2 mins
Add spinach and sauté for 2-3 mins until spinach starts to wilt but is still green in colour
Add cream to sauce pan and bring to simmer. Once sauce starts to thicken, add pasta water gradually while maintaining simmer. Add between ½ - 1 cup depending on how thick you want the sauce to be
Add grated parmesan and turn off heat. Throw in cooked linguine pasta and toss well to coat thoroughly
Serve pasta on plate with one piece of chicken cordon bleu, sliced. Garnish with extra parmesan cheese, basil leaves and black pepper, as desired
