Tuesday, April 24, 2018

Pretty Penne Ham Skillet

This recipe comes from Taste of Home. I found it just after Easter when we were looking for ways to use up leftover ham. My kids have devoured it. I mean, really devoured it. I had to make it a second time to make sure it wasn't a fluke, and once again we cleaned up the pan. Winner!

1 package (16 ounces) penne pasta
1/4 cup olive oil
3 tablespoons butter
3 cups cubed fully cooked ham
1 large sweet red pepper, finely chopped
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 can (14-1/2 ounces) chicken broth
1 tablespoon lemon juice
1/2 cup heavy whipping cream
1/2 cup shredded Parmesan cheese

Cook pasta according to package directions; drain. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add ham, red pepper and onion; cook and stir 4-6 minutes or until ham is browned and vegetables are tender. Add garlic and herbs; cook 1-2 minutes longer.

Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until liquid is reduced by half. Add pasta and cream; toss to combine. Sprinkle with cheese. Yield: 6 servings.