Pasta Primavera With Smoky Ham

• 6 ounces bow tie pasta (about 2 1/2 cups)
• 12 thin asparagus spears, stems trimmed,stalks thinly sliced into rounds,tips left whole
• 1/2 large red bell pepper, cut into thin strips
• 6 ounces smoked ham, diced
• 1/2 cup whipping cream
• 1/2 cup canned low sodium chicken broth
• 2 1/2 tablespoons coarse-grained Dijon mustard

1. Cook pasta in large pot of boiling salted water 7 minutes.
2. Add asparagus and cook 3 minutes.
3. Add bell pepper.
4. Boil until pasta and asparagus are just tender but still firm to bite and bell pepper strips are slightly softened, about 30 seconds longer.
5. Drain well.
6. Meanwhile, stir ham in heavy large skillet over medium-high heat until beginning to brown, about 3 minutes.
7. Add cream.
8. chicken broth and mustard and boil sauce 2 minutes, stirring up and browned bits.
9. Add pasta mixture to skillet.
10. Toss until sauce coats pasta mixture, about 2 minutes.
11. Season to taste with salt and pepper and serve.

pasta, thin, red bell pepper, ham, whipping cream, chicken broth, coarsegrained dijon

Taken from www.food.com/recipe/pasta-primavera-with-smoky-ham-23614 (may not work)