Sunday, April 12, 2015

Easter Leftovers, Part 3


Here is the last recipe that I used my leftover Easter ham in this year. It was so amazingly good. Very quick and easy and very satisfying.

Pretty Penne Ham Skillet


1 package (15 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 shredded Parmesan cheese


Cook pasta according to package directions; drain. Meanwhile, in a large skillet, heat oil and butter ove 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; toss to combine. Sprinkle with cheese.

Yield: 6 servings.

Source: Taste of Home. You can find it here.

Notes: I used 2 red bell peppers instead of one, but that is really the only change I made. This was so good and the leftovers were fantastic.

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