Chicken Cordon Bleu Pasta

This isn't very good for you.  But OH is it worth it!

Lately I've been tweaking recipes, either because I don't have exactly what the recipe calls for or I want to jazz it up a bit.  Here is what I did instead:

• I never buy garlic salt, so I used minced garlic.  I think it was a little less than 1/2 tsp.
• I've never even heard of onion salt!  I chopped up 2 green onions from the garden instead.
• I use penne all the time.  I thought gemelli would be more fun!
• When I read this recipe I was surprised it didn't have any mustard in it.  So I added about 2 Tbsp of dijon.  I think the sauce would have tasted flat without it, so I highly recommend adding it.
• Next time I think I'd also add some thyme to it.

This recipe appeared in the September/October issue of Taste of Home.

Chicken Cordon Bleu Pasta

3 cups uncooked penne pasta
2 cups heavy whipping cream
1 8oz package of cream cheese, softened and cubed
1 1/2 cups shredded Swiss cheese, divided
1/2 tsp onion powder
1/2 tsp garlic dalt
1/4 tsp pepper
3 cups sliced cooked chicken breast
3/4 cup crumbled cooked bacon
3/4 cup cubed fully cooked ham
3 Tbsp dry bread crumbs

My additions:
2 Tbsp dijon mustard
1/2 to 1 tsp thyme
chopped green onions

Preheat oven to 350.  Cook pasta according to directions for al dente.  Drain.

Meanwhile, in a large saucepan, heat cream and cream cheese over medium heat until smooth, stirring occasionally.  Stir in one cup of cheese, onion powder, garlic salt and pepper until blended.

In a bowl, combine chicken, bacon, ham, and pasta.  Add sauce.  Toss to coat.  Transfer to a greased 13x9 baking dish.  Sprinkle with remaining cheese and top with bread crumbs.  Bake, uncovered 18-22 minutes or until heated through.