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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I came up with this recipe one night when I had to stretch leftover ham to feed my family of five. I added pasta and just built the recipe as I went along. My family loves it! Ingredients:
1 package (16 ounces) penne pasta |
2-2/3 cups frozen broccoli florets |
2 garlic cloves, minced |
2 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1/4 cup 2% milk |
1-1/2 pounds boneless fully cooked ham, julienned |
1 jar (7-1/2 ounces) roasted sweet red peppers, drained and julienned |
2/3 cup grated parmesan cheese |
1/2 cup chopped walnuts |
1 teaspoon pepper |
Directions:
1. In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.
2. Meanwhile, in a large skillet, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add chicken broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the ham, red peppers, cheese, walnuts and pepper.
3. Drain pasta and broccoli. Add ham mixture; toss to coat. Yield: 8 servings.
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