Sunday, January 9, 2011

Ham and Chicken Pasta

I had leftover ham from Sunday dinner last week that really needed to be used up, and also some chicken. I found this recipe in one of my Better Homes and Gardens cookbooks and decided it would be easy enough to modify.  This can be modified anyway you like.  Add in spinach or broccoli, use chicken or ham or sausage...it's a great sauce and not hard to make.

Ham and Chicken Pasta
8 ounces dried gluten-free pasta shells
3 tablespoons olive oil
1 medium onion, minced
2 garlic cloves, minced
1/4 cup sweet rice flour
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 1/2 cups So Delicious coconut milk
1 1/2 cups chicken stock
1 cup cooked ham, cubed
1 cup cooked chicken, cubed
1 teaspoon salt or as needed


Directions:
Cook pasta according to package. Drain and rinse.  In large saucepan heat olive oil over medium high heat. Add onion and garlic. Cover and cook about 3-5 mins or till onions are tender, stirring occasionally. Stir in flour, thyme, and pepper. Add milk and the chicken stock. Cook and stir til thick and bubbly. Cook and stir for 1 minute more. Stir in pasta, ham, and chicken (and cooked veggies if you have them) and heat through.

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