One-Pot Ham and Penne Skillet
Make a one-pot ham and penne skillet with leftover ham, tender pasta, peas, Parmesan, and a creamy savory sauce for an easy 30-minute dinner.
Servings: 6
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 30 minutes
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1/2 cup yellow onion chopped
- 3 cloves garlic minced
- 3 cups fully cooked ham cubed
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 3 cups chicken broth
- 2 cups 2% milk
- 1/4 cup all-purpose flour
- 16 ounces penne pasta uncooked
- 2 cups frozen peas thawed
- 1/2 cup Parmesan cheese grated
Instructions
Instructions
- Warm the olive oil in a large skillet over medium heat. Sauté the ham and onion until the onion is translucent. Add the garlic and herbs; cook for 1 to 2 minutes.
- Stir in the broth, milk, flour, and penne. Bring to a boil, reduce the heat, and simmer for 10 to 12 minutes, stirring frequently.
- Add the thawed peas and simmer for about 5 minutes, until the pasta is cooked through and the peas are hot.
- Sprinkle the Parmesan over the skillet and serve warm.