Noodles With Ham And Rosemary

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 16 ounces wide egg noodles, cooked
• 2 teaspoons vegetable oil
• 1 medium onion, chopped
• 1 lb fresh mushrooms, cleaned and quartered
• 2 tablespoons all-purpose flour
• 1 cup wine
• 3 tablespoons dijon mustard
• 1 cup chicken broth
• 8 ounces cooked ham, cubed (or julienned if using sliced ham)
• 2 teaspoons fresh rosemary (or 1/2 teaspoon dried rosemary)
• 1/2 teaspoon ground black pepper
• 8 ounces provolone cheese, shredded
• 1/2 teaspoon salt (to taste)

Recipe

• 1 over medium heat, in a large saucepan, heat the vegetable oil and add the chopped onion. sauté until they tenderize a bit and then add the mushrooms and sauté for another 6-8 minutes, stirring frequently. increase the heat at the end of this time to reduce any existing liquid by half -- if there is little or no liquid, ignore this step.
• 2 reduce the heat to low and stir in the flour, continuing to stir for 2-3 minutes, then stir in the wine, mustard and chicken broth.
• 3 return the heat to medium until the mixture comes to a low boil and then add the ham, rosemary, pepper, and salt. cover and simmer over low heat for 5 minutes. toss the noodles with this blend at the end of the 5 minutes and then top with the provolone cheese.
• 4 serve after the cheese melts over the other ingredients.
• 5 note: you could substitute monterey jack cheese for the provolone to achieve a little milder flavor or, you could add some grated parmesan cheese to either in order to bump it up a little.