Pasta Benedictine

Start with...

1/2 cubed ham (or turkey ham)
1 chicken breast
1/2 head fresh broccoli, chopped (or about 1 cup frozen), microwaved for about 1 1/2 to 2 minutes
1 chicken bouillon cube (or 1/2 cup of chicken broth or base, or the leftover water from making chicken ramen)
1/4 cup white wine, any type, or 3 Tablespoons whiskey or brandy
1 can of mushrooms
1/2 teaspoon minced garlic
1/4 teaspoon of black pepper
1 teaspoon basil (oregano can be substituted, but don;t use both together)

Spray the frying pan with a non-stick cooking spray or use a tablespoon of olive oil.

Saute mushrooms, sliced and chopped chicken, minced garlic, and ham.  If using a bouillon cube add 1/2 cup water.
When the chicken has finished cooking add the broccoli.  The broccoli should not be completely cooked when added.  It is easy to overcook broccoli and then it is just brownish-green slimy gunk.

(Mix separately and the add to frying pan.)  The creamy part of the sauce is made from:

1 cup of milk and a heaping tablespoon of cornstarch, mixed well.  Add to frying pan, along with 3 tablespoons of butter,  and 1/4 cup of shredded white cheese (monterrey jack or mozarella).

Remember to break the starch in the corn starch and beginning the thickening process you have to bring everything to a boil for about 1 1/2 minutes.  Then, simmer.  Cook down (or in cooking terms "reduce") sauce to desired consistency.

This is served over pasta. Linguini, fusilli, bow-tie, or penne work best.  It serves 4 to 6, depending how hungry you are...