Penne and Ham a la King

This pasta version of the classic a la king dish is incredibly rich yet so easy to make.

November 2011 | By Katherine Jao
Penne and Ham a la King
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Date Published

November 2011

This pasta version of the classic a la king dish is incredibly rich yet so easy to make.  

Serves 3 to 4


For the cream sauce
3 tablespoons all-purpose flour
2 tablespoons butter
1 1/2 cups chicken broth
1/2 cup cream

2 tablespoons butter
2 tablespoons chopped celery
2 tablespoons chopped white onion
3 tablespoons sliced bell pepper
2 tablespoons chopped carrots
3 tablespoons sliced button mushrooms
1/2 cup sliced ham
2 cups cooked penne
quick-melting cheese for topping
chopped spring onions for garnish


1  Make the cream sauce: Toast flour in a pan until light brown. Add butter and cook, mixing, for 3 minutes. Gradually add chicken broth, stirring continuously, until thickened and smooth. Season with salt and pepper. Add cream. Set aside.

In another pan, melt butter and saute celery, onion, and bell pepper. Add carrots and mushrooms; cook for 2 minutes. Toss with ham and penne; cook for 2 minutes. Turn off heat and toss penne mixture and cream sauce; mix well. Season to taste.

3  Divide among ramekins and top with quick-melting cheese. Bake in a preheated 375ºF oven for 20 to 30 minutes. To serve, garnish with spring onions.
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