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Ham Primavera PDF Print E-mail
(5 votes, average 4.00 out of 5)
Tuesday, 28 December 2010 11:34

Printable Recipe

1/2 pound sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons olive oil
2 tablespoons cornstarch
2 cups milk
2 teaspoons Italian seasoning
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/8 teaspoon pepper
7 oz thin spaghetti type pasta, cooked according to package directions (I used Thai Kitchen rice noodles)
2 cups cubed fully cooked ham
1/2 cup frozen peas
Grated Parmesan cheese, optional

    In a large skillet, saute mushrooms and onion in oil until tender. Combine cornstarch and milk.  Stir until smooth and cornstarch is dissolved.  Add to pan with mushrooms and onions.  Stir in the Italian seasoning, bouillon, salt and pepper.
    Stirring constantly, bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the spaghetti, ham and peas; heat through. Sprinkle with cheese if desired.

Yield: 4 servings.

Based on a recipe from Taste of Home.


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Ann Kroeker

 







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