LEFTOVER HAM AND CHEESE PENNE
Serves: 6
INGREDIENTS
1 lb penne uncooked
1 tbsp butter
1 tbsp olive oil
1 small onion chopped
2 cups ham cooked, chopped
1 cup chicken broth low sodium
1 cup heavy cream
1/2 tsp salt or to taste
1/4 tsp pepper or to taste
1 cup Mozzarella cheese shredded
1 cup cheddar cheese shredded
3/4 cup frozen peas
1 tbsp fresh parsley chopped
1/2 cup Parmesan cheese grated (optional)
INSTRUCTIONS
Cook the penne al-dente according to package instructions. In a large pot, melt the butter with the olive oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes until the onion softens. Add the ham to the pot and cook for about 8 minutes until the ham starts to brown slightly. Stir in the chicken broth and heavy cream, then season with salt and pepper. Add the cheeses and cook for about 3 minutes, stirring, until the cheese melts. Add the pasta, peas, stir and cook for a couple more minutes. Garnish with parsley and Parmesan cheese.
RECIPE NOTES
You can use any type of pasta that you have in your cupboard. Preferably small types like farfalle, shells, rotini, etc.
Use milk or 10% cream instead of heavy cream if you’d like to cut down on calories.
Store in an airtight container in the fridge for 3-4 days. If freezing allow the dish to cool fully in a shallow container before placing in the freezer.
Source: Jo Cooks
(From Dairy And Eggs (Rhonda))
_._,_._,_
Serves: 6
INGREDIENTS
1 lb penne uncooked
1 tbsp butter
1 tbsp olive oil
1 small onion chopped
2 cups ham cooked, chopped
1 cup chicken broth low sodium
1 cup heavy cream
1/2 tsp salt or to taste
1/4 tsp pepper or to taste
1 cup Mozzarella cheese shredded
1 cup cheddar cheese shredded
3/4 cup frozen peas
1 tbsp fresh parsley chopped
1/2 cup Parmesan cheese grated (optional)
INSTRUCTIONS
Cook the penne al-dente according to package instructions. In a large pot, melt the butter with the olive oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes until the onion softens. Add the ham to the pot and cook for about 8 minutes until the ham starts to brown slightly. Stir in the chicken broth and heavy cream, then season with salt and pepper. Add the cheeses and cook for about 3 minutes, stirring, until the cheese melts. Add the pasta, peas, stir and cook for a couple more minutes. Garnish with parsley and Parmesan cheese.
RECIPE NOTES
You can use any type of pasta that you have in your cupboard. Preferably small types like farfalle, shells, rotini, etc.
Use milk or 10% cream instead of heavy cream if you’d like to cut down on calories.
Store in an airtight container in the fridge for 3-4 days. If freezing allow the dish to cool fully in a shallow container before placing in the freezer.
Source: Jo Cooks
(From Dairy And Eggs (Rhonda))
_._,_._,_
