Corkscrew Curry

This delicious dish was discovered from some odds and ends in the pantry that became an instant family hit. It’s a simple Alfredo and ham skillet but what it makes it sensational is the fresh vegetables and curry!

Corkscrew Curry
2 lbs ham, generously diced
Olive oil
1 green pepper, diced
1 red pepper, diced
1 onion, diced
1 Tbs butter
8 oz cream cheese
¼ C flour
2 cans chicken broth *may not need it all
½ C whipping cream
½ bag of frozen peas
1 lb corkscrew pasta
3 green onions

Cracked pepper
kosher salt
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne powder
1 tsp curry powder

Prepare pasta as directed on packaging, drain, add butter and salt and set aside.
While pasta is cooking, sauté the diced ham in olive oil in a large, deep skillet over high heat, seasoning generously with cracked pepper, onion powder, and garlic powder. When your ham has crisped up a bit or just heated through as desired, add diced vegetables to the pan with the butter until softened. Add kosher salt and cracked pepper.

Slice cream cheese into ounce-size portions and add to the skillet. As the cream cheese softens, add the flour and continue mixing together. Add all the seasonings generously! Slowly stir in the whipping cream first followed by the chicken broth until it reaches the desired consistency. Add slowly as you may not need to use all of the chicken broth!
Dump in the frozen peas and stir until heated through then toss in your pasta.

Finish by garnishing with sliced green onions and cracked pepper. Dig in and enjoy!