- 2 tablespoons butter
- 1 cup diced ham (or more if you like)
- 2 cloves garlic (minced)
- 1 teaspoon dried parsley
- 2 tablespoons plain flour
- 4 cups chicken broth (plus extra as needed)
- 1 (8-oz) box uncooked pasta ((I like using long, thin shapes here; like Linguine))
- 1 cup frozen peas
- 3 oz cream cheese
- 1/3 cup grated Parmesan cheese
- Sauté ham and garlic: Melt butter in a wide skillet over medium heat. Sauté ham and garlic for a few minutes.
- Roux: Stir in parsley and flour. Then, stir in the broth while stirring continuously; making sure no lumps remain. Bring to a boil once, then reduce to a simmer.
Cook pasta and peas: Add the uncooked pasta to the skillet, making sure to submerge it in liquid (break in half if needed). Simmer over medium heat until pasta is almost done, stirring a few times. Stir in the peas and finish cooking for 3-4 minutes, or until pasta is done and sauce is creamy. Take off the heat.
- Finish: Stir in cream cheese and parmesan and serve immediately.
- Only cook the flour for a few seconds. Don’t let it get brown, or the sauce will look and taste off.
- Make sure there are no lumps of flour remaining once you have stirred in the broth.
- Make sure the pan doesn’t get too hot when simmering the pasta; otherwise it could start sticking to the bottom.
- The peas go in at the end, but you still need to simmer them for 3-4 minutes to heat them through (don’t just throw them in – make sure they cook).
LeftoversIf you have a lot of leftovers, they taste great as a pasta bake! Add to a buttered dish with 1/2 cup of broth (to keep from drying out), sprinkle with cheese and bake at 400°F for around 20 minutes.
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This is such a quick and easy family meal – great from the pantry and freezer; but also great to use up that leftover holiday ham! Enjoy!