Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1 pound chicken breasts (about 2 small breasts, cut into 1-inch chunks)
  • 1 cup of diced cooked ham (like from a ham steak)
  • 2 1/2 cups uncooked Rotini pasta (or other small, dry pasta)
  • 3 cups water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 ounces Swiss Cheese (shredded, divided)
  • 1/2 cup panko breadcrumbs
  • 3 tablespoons butter (melted)
  • 2 teaspoons dried parsley
  • Fresh minced parsley (for garnish)

Instruction

  • Heat olive oil over medium heat in a 12-inch skillet or a 5-quart pot. 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 powder. Stir to combine 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.
  • Combine breadcrumbs with 3 tablespoons melted butter and dried parsley. Top pasta with breadcrumb mixture and place under the broiler for about 3 minutes or until golden brown, careful not to let it burn.
  • Garnish with fresh minced parsley. Serve immediately.