Carrots And Ham In Gingered Chicken Broth Pasta Sauce Recipes

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ONE-POT HAM AND VEGGIE PASTA



One-Pot Ham and Veggie Pasta image

This single-pot meal is the perfect way to use up leftover ham for a weeknight dinner. It's creamy, comforting, and quick-and-easy.

Provided by lutzflcat

Categories     Main Dish Recipes     Pork     Ham

Time 45m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
2 ½ cups cubed fully cooked ham
½ cup chopped onion
3 cloves garlic, minced
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
salt and pepper to taste
4 cups low-sodium chicken broth
1 ¼ cups fat free half-and-half
¼ cup all-purpose flour
1 (16 ounce) package farfalle (bow tie) pasta
2 cups frozen peas and carrots
½ cup grated Parmesan cheese
chopped parsley for garnish

Steps:

  • Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
  • Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
  • Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.

Nutrition Facts : Calories 552.1 calories, Carbohydrate 71.3 g, Cholesterol 42.6 mg, Fat 17.6 g, Fiber 4.8 g, Protein 28.9 g, SaturatedFat 6.3 g, Sodium 1042 mg, Sugar 6.3 g

HAMBURGER HASH



Hamburger Hash image

Quick, inexpensive one dish meal. Note: Leftover roast beef may be substituted for the ground beef.

Provided by RHONDA_M

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 4

Number Of Ingredients 5

1 pound ground beef
1 large onion, chopped
1 pound potatoes, cut into small chunks
2 tablespoons beef bouillon
water to cover

Steps:

  • Brown beef and onion in a large saucepan until meat is no longer pink. Add potatoes, bouillon and water to cover.
  • Cover saucepan, lower heat and let simmer for 30 minutes, or until potatoes are tender and water has been absorbed.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 24.7 g, Cholesterol 78.4 mg, Fat 16.3 g, Fiber 2.5 g, Protein 27 g, SaturatedFat 6.4 g, Sodium 734.9 mg, Sugar 3.9 g

CREAMY GARLIC PASTA



Creamy Garlic Pasta image

Best garlic pasta I have ever had. Add prawns and/or scallops to make an amazing seafood Alfredo.

Provided by Celestial

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 30m

Yield 4

Number Of Ingredients 10

2 teaspoons olive oil
4 garlic cloves, minced
2 tablespoons butter
3 cups chicken broth, or more as needed
½ teaspoon ground black pepper
¼ teaspoon salt
½ pound spaghetti
1 cup grated Parmesan cheese
¾ cup heavy cream
1 ½ tablespoons dried parsley

Steps:

  • Heat olive in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in chicken broth; add pepper and salt. Bring to a boil. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.
  • Stir Parmesan cheese, cream, and parsley into the pasta and mix thoroughly. Serve immediately.

Nutrition Facts : Calories 542.8 calories, Carbohydrate 46.8 g, Cholesterol 98.5 mg, Fat 31.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 17.9 g, Sodium 1388.1 mg, Sugar 2.7 g

CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

Don't bother calling for takeout tonight! You can quickly cook this easy chicken and broccoli stir fry instead. The high heat of the stir fry process means the dish cooks quickly, so you can have a better-than-takeout meal on the table in less than half an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 28m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil
1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup baby-cut carrot, cut lengthwise in half
1 cup Progresso™ chicken broth (from 32-ounce carton)
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli flowerets
1 cup sliced fresh mushrooms (3 ounces)
1/2 cup diced red bell pepper
2 teaspoons cornstarch
4 cups hot cooked Chinese plain noodles

Steps:

  • Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
  • Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
  • Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
  • Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.

Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 7 g, TransFat 0 g

ASIAN NOODLES WITH GINGER-CILANTRO SAUCE



Asian Noodles with Ginger-Cilantro Sauce image

Categories     Food Processor     Ginger     Herb     Pasta     Side     Quick & Easy     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 12-ounce package fresh oriental-style water noodles or linguine
3 tablespoons oriental sesame oil
2 1/2 tablespoons minced peeled fresh ginger
1 small jalapeño chili, seeded
1 cup (packed) fresh cilantro leaves
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon creamy peanut butter
3 tablespoons (or more) canned chicken broth

Steps:

  • Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Rinse with cold water; drain well. Transfer to large bowl. Toss with 1 tablespoon sesame oil.
  • With processor running, drop ginger and chili through feed tube and mince. Add cilantro, soy sauce, vinegar, peanut butter, 3 tablespoons broth and remaining 2 tablespoons sesame oil. Process until mixture is almost smooth, adding more broth if necessary. Season to taste with salt and pepper. Add sauce to noodles and toss.

GINGER CHICKEN NOODLE SOUP



Ginger Chicken Noodle Soup image

This is one of my favorite soup recipes to serve in the wintertime because it's super easy to make and fills the house with a wonderful aroma. My whole family loves it! -Brandy Stansbury, Edna, Texas

Provided by Taste of Home

Categories     Lunch

Time 3h45m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cubed
2 medium carrots, shredded
3 tablespoons sherry or reduced-sodium chicken broth
2 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
2 to 3 teaspoons minced fresh gingerroot
1/4 teaspoon pepper
6 cups reduced-sodium chicken broth
1 cup water
2 cups fresh snow peas, halved
2 ounces uncooked angel hair pasta, broken into thirds

Steps:

  • In a 5-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 3-4 hours or until chicken is tender., Stir in snow peas and pasta. Cook, covered, on low about 30 minutes longer, until snow peas and pasta are tender.

Nutrition Facts : Calories 126 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

CARROTS AND HAM IN GINGERED CHICKEN BROTH PASTA SAUCE



Carrots and Ham in Gingered Chicken Broth Pasta Sauce image

Make and share this Carrots and Ham in Gingered Chicken Broth Pasta Sauce recipe from Food.com.

Provided by Julesong

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 garlic cloves, minced
1/2 small onion, chopped fine
2 ounces thinly sliced light ham, cut into 1/4 by 1 inch strips
3 cups chicken broth, boiled until reduced to half
1/4 lb carrot, shredded (about 1 cup packed)
1/2 teaspoon finely grated fresh gingerroot
2 tablespoons finely chopped fresh Italian parsley

Steps:

  • In a large skillet or saucepan on medium heat, heat the oil with the garlic and onion.
  • When the onion and garlic sizzle, add the ham and sauté about 1 minute.
  • Add the broth, raise the heat, and bring to a simmer.
  • Stir in carrots and ginger.
  • When broth returns to a boil, stir in parsley.
  • Pour over (or toss with) cooked pasta, preferably spaghetti, linguine, or fettuccine.

Nutrition Facts : Calories 127.8, Fat 8.7, SaturatedFat 1.5, Cholesterol 7.4, Sodium 808.7, Carbohydrate 5, Fiber 1, Sugar 2.2, Protein 7.3

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