1 cup heavy cream 1/2 cup chicken broth 12 oz sliced mushrooms 1 1/2 cups frozen peas 3 cloves garlic 1/4 cup extra virgin olive oil 4 oz ham (Black Forest if possible), julienned 1/4 cup chopped parsley 8 oz pasta (your favorite shape), cooked according to package directions Grated Parmesan cheese for garnish Salt and pepper to taste Fresh parsley, chopped
Heat extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes. Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta. Remove pot from heat and stir in grated Parmesan. Toss gently to combine. Transfer to large serving platter. Garnish with chopped parsley and serve.
Chef’s Tip: Use a small amount of salt. The parmesan cheese naturally contains salt.
2 cups ham , shredded into medium-sized pieces 1 pound linguine 4 tablespoons extra virgin olive oil 3 cloves garlic 1 cup peas, fresh or frozen, thawed lemon zest, and juice of 2 lemons 1 teaspoon sea salt 1/4 teaspoon pepper, freshly ground 1/4 cup mint, chopped 1/4 cup fresh basil, chopped
Cook pasta according to pkg. directions. While pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium high heat. When pan begins to smoke, saute garlic for one minute. Add the ham and continue to saute until ham begins to brown. Finally, add the peas; saute for one more minute. While skillet is still hot, drain the pasta and add to the ham mixture. Add the lemon zest, juice, salt, pepper and 2 more tablespoons of olive oil. Saute for 1-2 minutes to let the flavors combine. Remove from heat and toss with herbs. Serve immediately.
This is one of my favorite fast and easy recipes. Great to serve when you have company for dinner.
1 pound chicken breasts, cooked and chopped 1/2 package penne or ziti pasta, drained 1 12 oz. jar Alfredo sauce with sun-dried tomatoes 1 16 oz. can black beans 1 10 3/4 ounce can Rotel Tomatoes
Grill or broil chicken and cut into bite-sized pieces. Boil pasta according to pkg. directions. Drain Rotel Tomatoes and black beans – rinse beans. Combine all in a pan and warm through. Serve with garlic bread and a salad.
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