• 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
  1. 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.

  2. 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.

  3. 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.

Cook’s Note:

If the consistency is too thick, add a bit more chicken broth. You can change up this recipe by using a different shape pasta or switching out the Parmesan cheese for another type of cheese.