Pasta With Ham and Chicken in a Cream Sauce

Pasta With Ham and Chicken in a Cream Sauce

Do you ever have leftovers, where you have a little of this and a little of that, but not really enough of any one thing to make a meal? With my recently expanded household, I find myself in that situation quite often. Many times, chicken and ham are the items I have left over. Here's an idea for when that happens.

I do have to offer a warning, however. With the federal government, state government and even city governments passing laws telling people what they are allowed to eat, and in what quantities, it won’t be long before you are no longer allowed to serve this. The food police are on the prowl.

Fear not Comrade! You can always swear your dinner guests to secrecy. Just be careful with the children. The School Lunch Inspector might quiz your children about what you serve for dinner and, well ... it was nice knowing you. Until then, lock the doors, pull down the shades and unplug the phone when you serve this. Don't take chances!

Ham, chicken, cream and butter - this one has to be good. However, if you could find some country ham, well, thatʼs even better.

3 tbs. butter
1 tbs. olive oil
3 shallots - minced fine
red pepper flakes
1 chicken breast - cubed (this can be cooked already)

1 cup roast ham, cubed
2 tbs. flour
1/4 cup white wine
8 oz. shiitake mushrooms, sliced
3 cups of chicken stock 

3 cups of half and half

1/2 cup fresh grated parmesan
1 lb. penne - cooked al dente

Preparation

Heat a large braising pan. Add the olive oil and melt the butter. Add the shallots and a few red pepper flakes. Stir for about a minute and add the chicken. When the chicken is sizzling, add the ham. 

Cook for a few minutes and sprinkle with the flour. Stir for a couple of minutes and add the white wine and a little of the chicken stock. Stir and scrape up anything stuck to the pan. Add the mushrooms and the rest of the stock. Bring it to a boil and let it simmer very gently, for about fifteen minutes, stirring often. Add more stock if necessary.

Add the half and half and stir while bringing it back to a gentle simmer. Stir in the parmesan and allow it to simmer and thicken. Toss with the pasta and serve immediately.

Serving

I would serve a big pile of this pasta next to steamed cauliflower in a cheesy butter sauce, I would start the meal out with a bowl of corn chowder and a crisp salad. Don’t forget the fresh bread, still warm from the oven. For the wine, pick out a good bottle of Riesling Kabinett, and make sure it is ice cold. For dessert, how about a large slice of blueberry pie. Yep, I think we’ve got dinner covered nicely. Ring the dinner bell.