Carrots And Ham In Gingered Chicken Broth Pasta Sauce Recipes

ONE-POT HAM AND VEGGIE PASTA

Steps:

• 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.
• 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.
• 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.

GINGER-GLAZED CARROTS

Steps:

• Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

GINGERED CARROTS

Steps:

• In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

CHICKEN BROTH WITH PASTA

Steps:

• Finely dice the chicken, discard any skin.
• Heat the oil in a large saucepan and quickly saute the chicken and vegetables until they are lightly colored Stir in the stock and herbs, bring to a boil.
• Add the pasta shapes.
• Return to a boil, cover and simmer 10 minutes.
• Season with salt and pepper to taste.

GINGERED CARROTS

Steps:

• Boil carrots for 8-10 minutes until crisp-tender.
• Drain.
• Combine remaining ingredients in skillet over medium heat, stirring until butter melts.
• Reduce heat to low.
• Add carrots and toss well until coated.

GINGER PEANUT CHICKEN PASTA

Steps:

• Cook chicken in skillet, approximately 2-3 minutes per side.
• Take chicken out of skillet and set aside.
• In small bowl, dissolve corn starch in 2 T. milk.
• Stir in remaining milk and add to skillet.
• Cook for 1 minute, or until thick and bubbly.
• Reduce heat to low.
• In another small bowl, mix peanut butter, lime juice, soy sauce, honey, garlic, ginger, and red pepper.
• Stir into milk mixture until smooth.
• Add chicken, chives, and cilantro.
• Toss with pasta and enjoy!

CARROT AND HAM SOUP

Steps:

• Saute onions, minced garlic and celery in heated butter in a dutch oven.
• Cut carrots in thirds or in half and cube ham if needed.
• Add flour and stir.
• Add everything else.
• Slowly add water cook until veggies are tender (30 minutes or so).

BREAST OF CHICKEN WITH CARROTS AND GINGER

Steps:

• Sprinkle the chicken pieces on both sides with salt and pepper.
• Trim and peel the carrots and put in a saucepan. Add cold water to cover, and salt to taste. Bring to a boil and let cook 1 minute. Drain.
• Peel the onions and set aside.
• Heat the butter in a skillet large enough to hold the chicken pieces in one layer. Add the chicken breasts and sprinkle with the onions. Cook the chicken briefly, about 1 minute, until lightly browned on one side; do not brown well. Turn the breasts and cook about 2 minutes without browning. Sprinkle with shallots and scatter the carrots over all. Sprinkle with ginger and add white wine and broth.
• Cover closely and bring to a boil. Cook 10 minutes and remove cover. Transfer chicken pieces to a warm platter. Cover with foil to keep warm.
• Cook down the pan juices until reduced to about three tablespoons.
• Add the cream. Bring to a boil and cook over high heat about 2 minutes.
• Serve the chicken with the sauce spooned over. Sprinkle, if desired, with fresh coriander.

MUSSELS IN CARROT GINGER BROTH

Steps:

• Cook shallots and ginger in oil in a wide 5-quart heavy pot over medium heat, stirring frequently, until softened, about 5 minutes. Add tomatoes and red-pepper flakes and cook, stirring, 1 minute. Pour in carrot juice and boil, uncovered, until liquid is reduced by about half, about 10 minutes.
• Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, transferring as cooked to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Stir in lime juice and sprinkle with cilantro.

CARROTS AND HAM IN GINGERED CHICKEN BROTH PASTA SAUCE

Steps:

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