Ham and Broccoli Alfredo Fettuccine

Photo Courtesy Taste of Home

    Ham is one of the most versatile leftover meats. That's why I never mind having ham for holiday meals. I can do all kinds of things with it after the big dinner. This year we used it in some Cajun Red Beans and rice, an omelet or two and now in a one skillet dish combining ham with broccoli and covering it all in an Alfredo sauce.

Ham and Broccoli Alfredo Fettuccine
2 T. olive oil
4 garlic cloves chopped
1/2 cup minced onion
sprinkle of crushed red pepper flakes (not more than 1/8 tsp.)
2 cups broccoli florets
1/4 tsp. white pepper (black if you don't have white)
1/2 tsp. salt
1 cup chopped cooked ham
1 can Alfredo sauce
Parmesan cheese for topping
1/2-3/4 lb. fettuccine or your favorite pasta of choice

Preparation -
In a large skillet, heat the oil over medium heat. Add the onion and a sprinkle of salt. Cook over medium heat about 4 minutes. Add garlic and crushed red pepper and cook until the onion is translucent, about 3 more minutes. 

Add ham chunks to oil and cook over medium heat for just a few minutes to heat ham and blend flavors.  Mix in broccoli and stir well. Season with salt and pepper. Add can of Alfredo sauce and mix well to coat. Simmer covered 20 minutes or so. (If sauce is too thin for you, leave uncovered while simmering).

Bring large pot of water to boil for pasta. When at a full boil, stir in pasta and sprinkle of salt and cook 7-9 minutes depending on pasta (angle hair only takes about 5 minutes.) Stir every so often to prevent pasta sticking together. Drain when done.

Spoon layer of sauce on top of pasta and garnish with grated Parmesan cheese.
Serves 4-5.

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