Skillet Pasta with Ham and Cheese

Cozy up on a chilly evening with a flavorful and satisfying pasta dish. It's company worthy.

 Skillet Pasta with Ham and Peas

Cook's Notes: A great way to use up leftover ham. Frozen peas do not need to be thawed. Grate the cheese for the sauce as it melts better than using a prepackaged grated cheese packet. To reheat dish, add chicken broth. Recipe serves 3. 

Ingredients:   

• 2-1/4  cups dry bow tie pasta 
• 1 TB. butter
• 1/4 cup diced sweet onions
• 1/3 cup diced red mini sweet pepper
• 3 TB. flour
• 1 tsp. each thyme and parsley flakes
• 1-2/3 cups light half and half
• 1 cup chicken broth (low sodium) 
• 1/4 cup dry white wine 
• 1 cup shredded Swiss or white cheddar cheese
• 1 cup grated Parmesan cheese
• 2 cups diced fully cooked ham (I used a ham steak)
• 1 cup frozen peas not thawed 
• Optional garnish pine nuts or toasted walnuts. 

Directions:

• Cook bow tie pasta al dente, drain and set aside.
• In a large skillet melt butter, saute onions and peppers with spices. Add in flour and stir fry 1 minute.
• Slowly pour half and half and broth into skillet, whisk with other ingredients. Cook on a low heat until starts to thicken. Add in wine and cheeses to the white sauce. Stir until incorporated. 
• Add in diced ham, cooked pasta and peas. Cook for 5 minutes on a low heat. 
• Serve immediately. Garnish with pine nuts or toasted walnuts.