This recipe took effort. Not a fan, haha. I think it was just because I felt so very bad, and I just wanted to take sinus medicine, get in pajamas, and take a nap.
I went the domestic route.
What you need:
2 cups of half & half (it was sold in pints in the store and we had to ask a spry young man that used his iPhone to see how many we needed to buy)
Italian Bread Crumbs (OR! take Panko, that is much better, and add Italian seasoning and garlic powder to it)
Bowtie Pasta (or whatever you like)
1 tbl of Dijon Mustard (or one squirt)
5 slices of Swiss Cheese (which I hate, but wasn't that bad)
1/4 cup of flour
2 tbl of minced garlic
3 tbl of butter
1 cup of shaved Parmesan
1 cup of diced ham (or pretty much the entire package)
Onion Powder (2 or 3 shakes)
This required me to use a skillet, a boiler, and a baking pan, which is pretty much every piece of cooking equipment I own.
What you need to do:
Preheat the oven to 400, start boiling the pasta
Melt the butter (I use an electric skillet), then add the minced garlic. Let it cook down, 1-3 minutes on medium heat. Slowly add in the flour, stir, then gradually add in the half & half (or heavy cream), until it becomes less lumpy.
Break up the slices of Swiss cheese, stir them in, stir in 1/3 cup of shaved Parmesan, onion powder, and Dijon mustard.
While the pasta is boiling, start removing the skin and meat from the Rotisserie. (I always put it in the microwave for one minute which makes it easier to cooperate)
Shoo all cats and dogs away while preparing the chicken whilst your wingman stirs the pasta.
When everything is cooked at de-boned, mix the pasta, chicken, and ham together, then pour the roux on top, stir, then add the remaining 1/4 cup of Parmesan cheese and Panko.
Bake for 16 minutes.
Scott loved it, and said next time he wants to use the roux and breadcrumbs on potatoes.
He also eats pineapple and mayonnaise sandwiches, so I never know when to take his cooking advice.
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