Ingredients
1 package (16 ounces) penne pasta2-2/3 cups frozen broccoli florets2 garlic cloves, minced2 tablespoons butter3 tablespoons all-purpose flour1 can (14-1/2 ounces) reduced-sodium chicken broth1/4 cup 2% milk1-1/2 pounds boneless fully cooked ham, julienned1 jar (7-1/2 ounces) roasted sweet red peppers, drained and julienned2/3 cup grated Parmesan cheese1/2 cup chopped walnuts1 teaspoon pepper
Preparation
In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.
Meanwhile, in a large skillet, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add chicken broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the ham, red peppers, cheese, walnuts and pepper.
Drain pasta and broccoli. Add ham mixture; toss to coat.
