Creamy cheesy farfalle
Recipe from Elizabeth Copeman
Prep: 5 minutes
Cook: 30-45 minutes
Serves 2-4 (I usually double when serving 5)
1 jar alfredo sauce
1 can peas & carrots
6 oz package smoked ham, choppped
1 onion, chopped
1 package mushrooms, chopped to preference
1 clove garlic
Smoked gouda cheese
1 box farfalle pasta, cooked
Saute ham, onions, mushrooms and garlic until onions are clear and mushrooms are tender. (I sauté in olive oil.) Add alfredo sauce and peas/carrots. Sprinkle finely chopped smoked cheese over sauce and mix well. Simmer until cheese is thoroughly melted into sauce.
Serve over farfalle (bowtie) pasta.
Optional: top with or stir-in chopped or diced cooked chicken.
Comments from Elizabeth:
This meal is very similar to one served at Macaroni Grill and was taught to me by a friend in Duisburg, Germany.
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