"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Penne Ham Skillet Recipe

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This recipe for Penne Ham Skillet, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Baker
Added: Sunday, September 13, 2009


1 pound uncooked penne ham
medium tube pasta
3 c. cubed fully cooked ham
1 large sweet red pepper, diced
1 medium onion, chopped
1/4 c. minced fresh parsley
2 garlic cloves, minced
1 1/2 tsp. minced fresh basil or 1/2 tsp dried basil
1 1/2 tsp. minced fresh oregano or 1/2 tsp. dried oregano
1/4 c. olive oil
3 T. butter
1 can (14 1/2 oz) chicken broth
1 T lemon juice
1/2 c. shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skill, saute the ham, red pepper, onion, parsley, garlic, basil, and oregano in oil and butter for 4-6 minutes or until ham is browned and vegetables are tender.
Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is reduced by half. Drain pasta; stir into ham mixture. Sprinkle with Parmesan cheese.

Number Of Servings:
Number Of Servings:
6 servings




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