Thursday, January 27, 2011

Ham and Mushroom Skillet Linguine

This is a Weight Watchers recipe that I tweaked.  I really like how my version turned out!  It was tasty, filling, and fast to fix!  I served it with rolls, steamed broccoli, and milk.

Ham and Mushroom Skillet Linguine
1/2 cup all-purpose flour
2 cups chicken broth
2 cups 1% milk
1/2 tsp. pepper
3/4 tsp. salt
1 T. butter
2 cups sliced mushrooms
1/2 cup diced green bell pepper
2 cups cubed lean ham (I used Cure 81)
2/3 cup shredded Parmesan cheese (not grated)
12 oz. pkg. linguine noodles, cooked as directed on package

Place flour in a bowl.  Gradually add broth, milk, salt, and pepper; stir with a whisk until blended.
Melt butter in a large nonstick skillet over medium-high heat.  Add mushrooms and bell pepper; saute 3 minutes.  Add flour mixture and ham; cook until thick and bubbly and ham is heated through, stirring constantly.  Stir in cheese.  If you have enough room in your skillet, add linguine noodles and stir or toss to coat. If not enough room in skillet, place noodles in serving dish and pour sauce over noodles and stir or toss lightly to coat noodles. Makes 8 servings (about 1 cup each) 8 WW PointsPlus each serving


  1. Looks yummy--yet another pasta dish we can add to our menus!

  2. We tried this for lunch today--January 28th. It was a really good flavored main dish. We didn't wait long enough for the liquids to be absorbed so we ate it like soup in a bowl. I made the whole recipe just because I had to buy mushrooms in a packet instead of loose. If I could have purchased them loose, I would have only made half the recipe. Now we have lots of leftovers! But it will taste good the next time around!