Confessions of an Unintentional Domestic Goddess

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Penne with Ham & Asparagus

Yum. That’s all I can say. I’ve been making this dish for years (and yes, my children whine about it! Well Done!) and we really enjoy it. I snap up as much fresh asparagus as I can when it’s on sale. LIke last week. When I bought 4 lbs. Don’t judge. Seriously, we put away 2lbs on Easter. My favorite way to prepare it is to flash steam it for about a minute or so in about 1/4″ of water. Although I’ve heard grilling is good too, I’m so trying that this summer.

In the meantime, I’ve been putting my best asparagus recipes to use. I bought a ham at HoneyBaked Ham for Easter and guess what! I have leftovers, and yes that was intentional. I love their ham, besides it freezes well, so I’ll have some for later. I broke out this recipe a couple of nights ago and I’m telling ya, the HoneyBaked Ham really made a difference. It’s natural ham, not the processed stuff from the deli. The flavor and texture was amazing in this pasta dish. And….I took pictures! Don’t everyone applaud at once! 🙂 We had leftovers, which hubby usually takes to work. After eating it Monday night, and yesterday for lunch, when I tried to give it to him again, he gave me the face. Oh, ok. He’s had enough. So I took it to work and shared w/my boss & my cohort in crime. Cohort – Nikki loved it. Boss, not so much. He’s a meat & taters kinda guy and even though there’s meat in it, there’s no taters, AND there’s green stuff! But he did say it was good, minus the green things.

You’ll be so proud of me….I took pictures!

Penne with Ham & Asparagus

1 lb fresh asparagus, woody ends trimmed & cut into 1″ pieces
1 tbsp. olive oil
1 medium yellow onion diced
2-3 fresh cloves of garlic
4 C uncooked penne pasta
1/2C half & half
4oz cream cheese cut into chunks & softened
1/4 – 1/2 C freshly grated parmesan cheese (not the bottled stuff)
1 lb HoneyBaked Ham ham – cut into bite size pieces
salt & pepper to taste

DIRECTIONS:
1. Cook pasta according to directions on pkg.
2. While pasta is cooking, sauté the asparagus & onions approx. 5 min or until tender. Press garlic cloves into pan (you can just mince it if you don’t have a garlic press) cook another 2-3 minutes.
3. Pour in half & half & add cream cheese, stirring to help cream cheese melt.
4. Add ham & stir, salt & pepper to taste.
5. Drain pasta, tossed to coat all with sauce. Sprinkle parmesan over the top & toss to mix. Serve w/a salad & some crusty bread & you’re good to go!

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Italian Flag One Pan Dinner

As per my norm, I saw this recipe and immediately altered it! You know me, I can’t seem to leave anything alone! This is really delicious, extremely simple and very healthy. It’s loaded with protein, fiber and, wait for it….TASTE! I promise, you will so love it!

Italian Flag One Pan Dinner

1lb chicken cut into 1″ pieces

1 can 18 oz cannelini/white kidney beans, drained and rinsed

2 cans diced tomatoes-one plain and one Italian

16oz frozen chopped broccoli/broccoli florets thawed

1C orzo

1 tsp Italian seasoning

6 garlic cloves pressed (more or less, depending on what you like)

1 tsp salt

2 tbsp olive oil

Cook orzo according to package directions. Drain.

While orzo is cooking, in a large skillet, cook chicken in olive oil 5 to 6 min, or until no longer pink. Remove from pan and keep warm.

Add garlic to remaining oil and cook about 1 minute. 

Put tomatoes, beans and italian seasoning into skillet and bring to a boil.

Add in broccoli and chicken, reduce heat stir to blend and allow all ingredients to com to the same temperature.

Put orzo in the chicken mixture and stir to blend.

Serve with a nice green salad and you are done, done, so done!

Calorie info: 1-1/2 C =approx 350 calories.

You can’t beat that! Enjoy and do tell me if you give this a try!  So sorry I have no pics to share, we dove in so fast, I didn’t have a chance to grab my camera!

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