Ham and Mushroom Gravy over Pasta
2-3 Cups Chopped left over GF Ham
1 Cup cleaned and sliced Mushrooms (or 1 large Can)
1 – 14.5 oz. Can of GF Chicken Broth
1 1/2 Tablespoons of Cornstarch to thicken (or GF Flour)
Cooked Gluten Free Pasta (any kind and as much as you want)
In large skillet, add ham, mushrooms (if you use canned go ahead and add the juice too) and 1/2 the can of chicken broth. Turn heat to medium high for about 2 minutes or until juices and ham start to bubble. Add corn starch to the other half of the chicken broth and whisk until dissolved. Then pour into skillet and stir until thickened, about 4-5 minutes. Pour all ingredients over cooked GF pasta, garnish with a bit of chopped basil or parsley. Enjoy!
Variations: You can use Shitake mushrooms, or add a bit of chopped hot peppers or black pepper. To make more gravy just add another can of chicken broth and double the amount of cornstarch, or you may also add butter if you want.
Note: I do not add any more salt, as the ham is very salty anyway. You may want to season more to your taste.