Carrots And Ham In Gingered Chicken Broth Pasta Sauce Recipes

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GINGERED CARROTS



Gingered Carrots image

I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

5 to 6 medium carrots, cut into chunks
1/4 cup butter, cubed
1 teaspoon sugar
1/2 teaspoon ground ginger
2 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 107 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

ONE-POT HAM AND VEGGIE PASTA



One-Pot Ham and Veggie Pasta image

This single-pot meal is the perfect way to use up leftover ham for a weeknight dinner. It's creamy, comforting, and quick-and-easy.

Provided by lutzflcat

Categories     Main Dish Recipes     Pork     Ham

Time 45m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
2 ½ cups cubed fully cooked ham
½ cup chopped onion
3 cloves garlic, minced
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
salt and pepper to taste
4 cups low-sodium chicken broth
1 ¼ cups fat free half-and-half
¼ cup all-purpose flour
1 (16 ounce) package farfalle (bow tie) pasta
2 cups frozen peas and carrots
½ cup grated Parmesan cheese
chopped parsley for garnish

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.

Nutrition Facts : Calories 552.1 calories, Carbohydrate 71.3 g, Cholesterol 42.6 mg, Fat 17.6 g, Fiber 4.8 g, Protein 28.9 g, SaturatedFat 6.3 g, Sodium 1042 mg, Sugar 6.3 g

BREAST OF CHICKEN WITH CARROTS AND GINGER



Breast of Chicken With Carrots and Ginger image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless chicken breast halves, about 1 1/4 pounds
Salt to taste if desired
Freshly ground pepper to taste
12 small carrots, about 1/2 pound
24 small pearl onions
2 tablespoons butter
1 tablespoon finely chopped shallots
1 tablespoon grated fresh ginger
1/4 cup dry white wine
1/2 cup fresh or canned chicken broth
3/4 cup heavy cream
2 tablespoons finely chopped fresh coriander (optional)

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.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 15 grams, Sodium 856 milligrams, Sugar 7 grams, TransFat 0 grams

MUSSELS IN CARROT GINGER BROTH



Mussels in Carrot Ginger Broth image

Provided by Melissa Roberts

Categories     Ginger     Tomato     Quick & Easy     Mussel     Carrot     Healthy     Cilantro     Simmer     Gourmet

Yield Serves 4 (main course)

Number Of Ingredients 11

4 medium shallots, chopped
1 tablespoon finely chopped peeled ginger
2 tablespoons vegetable oil
1 pound tomatoes (4 medium), chopped
1/2 teaspoon hot red-pepper flakes
2 cups bottled carrot juice
3 pounds cultivated mussels, rinsed
1 1/2 tablespoons fresh lime juice
1/2 cup chopped cilantro
Accompaniment:
lime wedges

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



Carrots and Ham in Gingered Chicken Broth Pasta Sauce image

Make and share this Carrots and Ham in Gingered Chicken Broth Pasta Sauce recipe from Food.com.

Provided by Julesong

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 garlic cloves, minced
1/2 small onion, chopped fine
2 ounces thinly sliced light ham, cut into 1/4 by 1 inch strips
3 cups chicken broth, boiled until reduced to half
1/4 lb carrot, shredded (about 1 cup packed)
1/2 teaspoon finely grated fresh gingerroot
2 tablespoons finely chopped fresh Italian parsley

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.

Nutrition Facts : Calories 127.8, Fat 8.7, SaturatedFat 1.5, Cholesterol 7.4, Sodium 808.7, Carbohydrate 5, Fiber 1, Sugar 2.2, Protein 7.3

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