Penne Pasta with Ham and Cheese Monday, April 9, 2012



1 16 oz pkg penne pasta
3 cups broccoli florets (or one 10 oz pkg frozen florets)
2 garlic cloves, minced
2 TBSP butter
3 TBSP all-purpose flour
1 14 1/2 oz can reduced-sodium chicken broth
1/4 cup low fat milk
1/2 lb boneless fully cooked ham, cubed
2/3 cup grated Parmesan cheese
1 tsp pepper


In a Dutch oven, cook pasta according to package directions, adding
the broccoli during the last 5 minutes of cooking. 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, cheese, and pepper. Drain pasta and broccoli. Add ham mixture; toss to coat.

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