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Streamlined Ham and Brie Pasta
12 oz Rotelle Pasta
9 oz Frozen French-Cut Green Beans
1/2 lb Turkey Ham, thinly sliced
2 tablespoon Corn Oil Margarine
1/4 cup Unbleached Flour
2 cup Nonfat Milk
1/4 cup Dry White Wine
4 oz Brie Cheese, rind removed, Cut into chunks.
2 oz Reduced-Fat Monterey Jack Cheese, shredded
Yield: 6 servings
Cook pasta according to package directions, adding green beans during last 2 minutes of cooking. Cut turkey ham into thin strips and set aside.
Meanwhile, in medium saucepan, melt margarine. Stir in flour and cook 2 minutes, stirring constantly. Gradually add milk; bring to a boil, whisking until smooth. Add wine to sauce; boil 1 minute, whisking constantly until sauce thickens. Reduce heat to low and gradually add cheeses, whisking after each addition until melted. Keep sauce warm, stirring occasionally.
Drain pasta and beans and place in large serving bowl. Add turkey ham and toss, then add cheese sauce and continue tossing until well-coated.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
