Carrots and Ham in Gingered Chicken Broth Pasta Sauce

A flavourful pasta sauce. Perfect for using up leftover ham.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 2  garlic cloves, minced
• 1⁄2 small onion, chopped fine
• 2  ounces  thinly sliced light ham, cut into 1/4 by 1 inch strips
• 3  cups chicken broth, boiled until reduced to half
• 1⁄4 lb carrot, shredded (about 1 cup packed)
• 1⁄2 teaspoon  finely grated  fresh gingerroot
• 2  tablespoons  finely chopped fresh Italian parsley

Directions

1. In a large skillet or saucepan on medium heat, heat the oil with the garlic and onion.
2. When the onion and garlic sizzle, add the ham and sauté about 1 minute.
3. Add the broth, raise the heat, and bring to a simmer.
4. Stir in carrots and ginger.
5. When broth returns to a boil, stir in parsley.
6. Pour over (or toss with) cooked pasta, preferably spaghetti, linguine, or fettuccine.