Yummy! Super quick and simple to prepare...and a nice way to use up leftover X-mas ham. Adjustments that I made were, using unsalted butter as I felt the ham and cheese added enough saltiness to the dish. Used milk instead of water and a mixture of cheeses (Cheddar and Swiss) as I did not have a full half cup of either. I also seasoned it at the end of preparation with black pepper and a bit of nutmeg to accent the creaminess of the sauce. Another trick, is to reserve a bit of the pasta cooking water and add it to the pasta/sauce mixture if it needs a bit more moisture to coat. Thank you Susan for posting this recipe!

Reviewed On: Jan. 15, 2012

This is very similiar to a Chicken Squisito recipe that I already had on hand from the back of a Sorrento cheese bag. Why I didn't think to broaden my scope to pork eludes me? Extremely simple recipe and great in a pinch, when you can't think of what to do with pork chops. (Served with roasted spaghetti squash and garlicky green beans & peas)

Reviewed On: Dec. 8, 2011

I have to admit green beans are not my favorite vegetable, probably stems from my Mom burning the out of them each and every time she made them when I was a kid. Anyway, I had purchased a bag of frozen Italian green beans by mistake and went searching for a way to use them. This recipe made them seem very palatable! Since my husband is on a low carb kick, I made a few modifications for that eating preference: using flaxseed meal instead of flour, Truvia instead of sugar and crushed up pork rinds instead of cornflakes. He really liked it, I however am still on the fence about green beans. Thank you Christine for sharing this recipe and giving me a new way to prepare green beans!

Reviewed On: Dec. 8, 2011