February 15, 2008 Creamy Parmesan Fettuccine with Ham and Peas

Easy Tastebud Delights

02.15.08 Edition (February 15, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Well Friday is here again. It's so hard to believe that February is almost over!

One dish meals seem to be my favourites because there is so little mess to clean up afterwards. Today's recipe sounds delicious! I hope to try it soon. Enjoy!

Creamy Parmesan Fettuccine with Ham and Peas
Serves 4

2 tbsp. olive oil
1 tsp. minced garlic
1 cup chicken broth
1 cup heavy cream
3 oz. cooked ham, cut into 1/8" matchsticks
1 cup frozen, defrosted peas
salt and fresh, cracked black pepper, to taste
1 lb. fettuccine
parmesan cheese, to garnish

1. Heat olive oil in large skillet over medium-low heat. Add garlic and cook until softened, 2-3 minutes. Raise the heat to medium-high. Add chicken stock, cream, ham and peas. Season with salt and pepper. Let the sauce cook until it is reduced by half, stirring frequently until thickened.

2. Bring large pot of water to a boil, add pasta, and cook until al dente, following the package directions. Drain fettuccine, and return to pot then add sauce to fettuccine, and toss to combine. Transfer to a serving dish, sprinkle with Parmesan cheese, and serve.

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