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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Leftover ham, diced and blended into homemade Alfredo sauce. This is a combination of a couple of recipes. I toss frozen broccoli into the hot water with the pasta when it's almost al dente. The kids loved it asked for seconds. Ingredients:
1 lb fettuccine, prepared according to box |
3 tablespoons butter |
3 tablespoons flour |
2 tablespoons dried parsley |
1 teaspoon garlic, garne (garlic seasoning blend, or 1/4 tsp garlic powder) |
8 ounces cream cheese |
8 ounces 2% low-fat milk |
1/4 cup grated parmesan cheese |
2 cups diced cooked ham |
2 cups broccoli |
pepper |
Directions:
1. Cook pasta according to directions, adding frozen broccoli at the end to heat through.
2. Melt butter in a small skillet or sauce pan over low heat. Stir and blend in flour, to avoid lumps. When completely blended and a thick yellow paste add parsley and garlic seasoning and stir to blend. Cook over low heat 3-5 minutes. Stir in cream cheese until melted. Mixture may appear grain-y. Stir until smooth. Add 1/2 c milk and blend. Add remaining milk and Parmesan cheese and ham and keep warm over low heat until ready to serve. (You may need to add additional milk to obtain desired consistency.).
3. Drain and pour pasta/broccoli mixture into a large bowl. Toss with pasta/ham mixture and top with pepper and additional Parmesan if desired.
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