Carrots and Ham in Gingered Chicken Broth Pasta Sauce

Ingredients

• 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

Directions

1. 1

   In a large skillet or saucepan on medium heat, heat the oil with the garlic and onion.

2. 2

   When the onion and garlic sizzle, add the ham and sauté about 1 minute.

3. 3

   Add the broth, raise the heat, and bring to a simmer.

4. 4

   Stir in carrots and ginger.

5. 5

   When broth returns to a boil, stir in parsley.

6. 6

   Pour over (or toss with) cooked pasta, preferably spaghetti, linguine, or fettuccine.