Ham And Penne Milano

• 1 package (16 ounces) penne pasta
• 2-2/3 cups frozen broccoli florets
• 2 garlic cloves, minced
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/4 cup 2% milk
• 1-1/2 pounds boneless fully cooked ham, julienned
• 1 jar (7-1/2 ounces) roasted sweet red peppers, drained and julienned
• 2/3 cup grated Parmesan cheese
• 1/2 cup chopped walnuts
• 1 teaspoon pepper

1. In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.
2. 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.
3. Drain pasta and broccoli. Add ham mixture; toss to coat.

penne pasta, frozen broccoli, garlic, butter, allpurpose, chicken broth, milk, ham, sweet red peppers, parmesan cheese, walnuts, pepper

Taken from www.tasteofhome.com/recipes/ham-and-penne-milano/ (may not work)