Smoked Ham and Rosemary Pasta Recipe

4 cups cooked egg noodles (approx. 3 cups uncooked)

1 teaspoon olive oil
1 medium onion, chopped
450g mushrooms, quartered (approx. 4 cups)
2 tablespoons flour
1 cup white wine
3 tablespoons Dijon mustard
1 cup reduced sodium chicken broth
230g smoked lean ham steak, cut into strips
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper and salt to taste

Prepare noodles according to directions on the package.

Heat oil in large saucepan over medium heat until hot. Add onion and saute until transparent. Add mushrooms and continue cooking until tender (6-8 minutes).

Reduce heat to low and stir in flour. Stir over low heat for 2-3 minutes. Add wine, mustard and chicken broth and mix well. Bring sauce to boil over medium heat. Stir in ham, rosemary, salt and pepper then cover and simmer until heated through.

Pour sauce over hot noodles and toss to coat.

Makes 4 Servings

Serving Size: 230g noodles and 170g sauce