Penne with Ham, Green Peas, and Oregano

Looking for something to do with your leftover ham that's light and different? This is an excellent brunch or dinner dish that cooks up quickly and that everyone likes.

• 12 oz penne pasta
• 1 cup frozen green peas
• 1 tablespoon olive oil
• 2 cups diced leftover ham (already cooked)
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh oregano or 1 tsp dried
• 1-1/2 cups reduced-sodium chicken broth
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper

1. Cook the pasta according to package directions, adding the peas for the last 30 seconds of cooking. Drain and set aside.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the ham and cook, stirring, until golden brown, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the oregano and cook, stirring, for 1 minute, until fragrant. Add the broth, stir in the mustard, and bring to a simmer. Add the cooked pasta and simmer 1 minute to heat through.

3. Remove from the heat, season to taste with salt and pepper, and serve.

From Robin Miller's Quick Fix Meals.