Are you a busy family with younger children in the house? If you are then you appreciate dinner recipes that are quick but delicious. This recipe is a meal that comes together quickly and smells really good when it’s cooking. It’s also a great leftover!
If your family prefers chicken, use it as a substitute for the ham. I guarantee your family will eat all of this and want it again and again. Serve it with a side veggie like peas or green beans and don’t forget a fluffy roll!
Easy Ham and Pasta Skillet
1 pound small tube or shell pasta
3 tablespoons olive oil
1 tablespoon butter
3 cups fully cooked ham, diced
1 large sweet red pepper, diced
1/2 medium onion, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 tsp dried oregano
1 1/2 cups chicken broth (I used some leftover chicken stock)
1 T freshly squeezed lemon juice
3/4 cup shredded Parmesan cheese
Optional: Feel free to substitute the ham for chicken!
Cook pasta according to package directions – only cooking until al dente since pasta will continue to cook and soak up liquid when added to the skillet. While the pasta is cooking, in a large skillet, heat butter and olive oil over medium heat until butter is melted. Add pepper, onion, and garlic and cook until vegetables are tender, about 4-6 minutes. Add ham, basil and oregano and continue to cook, stirring occasionally, for another 2-3 minutes. Stir in broth (or stock) and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half (at first it looks like it will be way to “brothy” but never fear, if you are patient, it will reduce!). Stir drained pasta into ham and vegetable mixture (I cooked a full pound of pasta but only added about 3/4 of the cooked pasta to the skillet so the other ingredients weren’t lost). Add 1/2 cup parmesan cheese and toss. Sprinkle parsley and remaining parmesan cheese over the top of the pasta. Serve immediately.