Wednesday, May 11, 2016


¼ cup breadcrumbs
¼ teaspoon pepper
½ teaspoon dry mustard
½ teaspoon onion powder
½ teaspoon salt
1 cup of diced cooked ham (like from a ham steak)
1 tablespoon olive oil
1 teaspoon garlic powder
2 chicken breasts, cut into 1 inch chunks
2 teaspoons dried parsley
2 teaspoons minced garlic
2 ½ cups small, dry pasta (like Rotini)
3 cups water
8 ounces Swiss Cheese, sliced of shredded

Heat olive oil over medium heat in a 12" skillet. Add garlic and cook for about 30 seconds, then add the chicken. Saute for a couple of minutes just until browned, but not cooked through.

Add diced ham, pasta, water, salt and pepper, and garlic, onion and mustard powders. Stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.

Remove pan from heat (there will still be liquid in the pan) and add Swiss cheese, stirring until completely melted. Top with breadcrumb mixture and place under the broiler for about five minutes, careful not to let it burn.

Serve hot.

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