This is one of those great recipes that is quick, easy, plus comforting all in one. It is a great way to use up left over ham. Change it up by using broccoli instead of peas, and pancetta instead of ham. Enjoy!
1/4 C. Panko bread crumbs
1/4 tsp. dried parsley flakes
3 Tbsp. butter, divided
3 Tbsp. finely chopped onion
1 clove garlic, minced
2 Tbsp. all-purpose flour
3/4 C. chicken stock
1 1/4 C. milk
1 1/2 C. (6-oz.) sharp white cheddar cheese, shredded
Salt and Pepper, to taste
Pinch of nutmeg
2 C. cubed fully cooked ham
1/2 lb. cooked fettuccine
1 C. frozen peas
In a small skillet, cook bread crumbs and parsley in 1 Tbsp. butter over medium heat for 4-5 minutes or until golden brown. Remove from pan; set aside.
In a large skillet, melt the remaining butter. Add onions and cook a minute. Add garlic and cook 30 seconds to a minute more. Whisk in flour until smooth; gradually add the chicken stock and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese; cook 2-3 minutes longer or until melted. Add a pinch of nutmeg, and salt and pepper to taste. Stir in the ham, fettuccine and peas. Sprinkle with bread crumb mixture.
