Ingredients Original recipe yields 6 servings Ingredient Checklist 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 Directions Instructions Checklist Step 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. Step 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. Step 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.
