Ham Skillet

• 1 lb cooked elbow macaroni or 1 lb other penne pasta
• 3 cups cooked ham, cubed
• 2 cups fresh spinach leaves
• 1 cup mushroom, sliced
• 1 large sweet red pepper, diced
• 18 cup white onion, diced
• 3 garlic cloves, minced
• 2 tablespoons dried parsley
• 12 teaspoon dried basil
• 12 teaspoon dried oregano
• 14 teaspoon dried rosemary
• 18 cup vegetable oil
• 3 tablespoons butter
• 1 (14 ounce) can chicken broth
• 2 tablespoons lemon juice
• 1 cup fresh shredded parmesan cheese

1. In a large skillet saute ham, red pepper, onion, parsley, garlic, basil, oregano, and rosemay in oil and butter until lightly browned about 4-6 minutes.
2. Stir in broth and lemon juice.
3. Add in spinach and mushrooms.
4. Bring to a boil.
5. Reduce heat; simmer uncovered for 10-15 minutes.
6. Stir in pasta to ham mixture.
7. Top with chesse.

macaroni, cooked ham, fresh spinach leaves, mushroom, sweet red pepper, white onion, garlic, parsley, basil, oregano, rosemary, vegetable oil, butter, chicken broth, lemon juice, parmesan cheese

Taken from www.food.com/recipe/ham-skillet-309670 (may not work)