Thursday, October 17, 2019

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. 

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