This meal was brought to us by Edith, a homeschooling friend, after Eli was born.  She recently shared the recipe, and I thought I would pass it on....  It's so quick, so easy and so good!

PENNE HAM SKILLET

1 lb. cooked penne pasta

3 c. cubed fully cooked ham

1 sweet red pepper, diced

1 med. onion

1/4 c. minced fresh parsley ( I used dried)

2 garlic cloves, minced

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/4 c. olive oil

3 Tbsp. butter

1 can chicken broth

1 Tbsp. lemon juice

1/2 cup shredded Parmesan cheese

Saute ham, red pepper, onion, parsley, garlic, basil and oregano in oil and butter for 4-6 minutes (until veggies are tender.)  Stir in broth and lemon juice.  Bring to a boil.  Reduce heat and simmer, uncovered, for 10-15 minutes until liquid is reduced by half.  Stir pasta into mixture and heat through.  Serve with Parmesan cheese sprinkled on top.  Yield: 6 servings