Chicken Cordon Bleu Pasta - cooking recipe

Ingredients

Chicken
1 cup panko breadcrumbs
3/4 teaspoon minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 boneless skinless chicken breasts, pounded to 1/4-inch thickness
1 tablespoon Dijon mustard
1/4 cup olive oil
Creamy Cheesy Pasta
2 tablespoons butter
2 garlic cloves, minced
3/4 cup chopped deli ham
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half-and-half
1/2 cup shredded gruyere cheese
3 cups hot cooked fettuccine pasta
fresh thyme (optional)

Preparation

For chicken, in a shallow dish, combine breadcrumbs, thyme, salt, and pepper; set aside.
Brush both sides of chicken breasts with mustard. Dredge chicken in breadcrumb mixture.
In a large skillet, heat 2 tablespoons olive oil over medium heat.
Add chicken, and cook for 4 minutes.
Add remaining olive oil to skillet, turn chicken, and cook for 3 to 4 minutes. Place chicken on a cutting board; let rest for 5 minutes.
Cut chicken crosswise into 1/2-inch-thick slices.
For cheesy pasta, in a large skillet, melt butter over medium heat.
Add garlic and ham; cook for 2 minutes.
Add flour, salt, and pepper; cook for 2 minutes, stirring constantly. Gradually stir in half-and-half.
Cook, stirring frequently, for 4 to 5 minutes, or until slightly thickened.
Add cheese, stirring until melted.
Add hot cooked pasta to pan, tossing gently to coat with sauce.
Spoon creamy cheesy pasta onto serving plates.
Place sliced chicken over pasta.
Garnish with fresh thyme, if desired.