Creole Pasta with Ham, Chicken and Vegetables

Once again, I was in a Creole frame of mind. I was also craving some pasta. And I love anything with some spice and some heat to it, so some Creole pasta with a spicy cream sauce was on the menu.

Creole Pasta with Ham, Chicken and Vegetables

1-1 1/2 cups shredded cooked chicken

1 1/2 cups cooked ham, sliced

1 cup sliced mushrooms

1/2 red onion, sliced very thin

2-3 roasted Hatch peppers, diced fine

1 tomato, diced medium – This time I used a yellow heirloom, but any kind of tomatoes will do.

1 TBSP garlic

1 tsp red pepper flakes or to taste

olive oil for cooking

salt & pepper to taste

1/2 red bell pepper, cut into thin matchsticks

1 tsp cumin

1 1/2 cups heavy whipping cream

1 TBSP fresh thyme and fresh oregano, chopped fine

In a hot skillet, add the olive oil, garlic and red pepper flakes and cook for about 1 minute, or until they are nice and fragrant. Then add the onions, peppers and mushrooms. Cook for about 5 minutes, or until they are tender but still have a little crisp left to them. Stir frequently.

Add the chicken and ham and mix everything together. Then add the cream. Bring to a boil then reduce the heat to a simmer and continue to cook for about 5-7 minutes, once again, stirring frequently.

Once everything is incorporated well, add the tomatoes and fresh herbs and seasonings. I wanted the tomatoes to keep the shape, rather than break down and be a part of the sauce for this one, so i added them at the end of the cooking process.

Once everything is ready, serve it over some cooked pasta. I used spaghetti, but any kind of pasta will work just fine. Add some warmed bread and a glass or two of a cool, crisp white wine, and enjoy. If you don’t like ham, just use chicken. Or vice versa. You could also add shrimp and or crab too. This is a very versatile sauce that will lend itself to just about any kind of protein, although, I don’t think beef would be the best choice. Play with it and make it yours. Use what you like best.

Sit back and relax and let the good times roll with this spicy Creole dish. it is loaded with goodness, but it’s not to heavy, so it is a perfect meal for summer, though it is perfect anytime too.

Stay cool, stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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