Pasta Jambovera à la Sweetie

2 cloves garlic, crushed
2 t. butter
1 dozen crimini mushrooms, wiped and sliced
2 c. fresh spinach leaves, washed and drained
Sliced leftover cooked ham (enough for three servings), julienned
1 red bell pepper, thinly sliced
14-oz. can chicken broth
2 T. chipotle salsa
9-oz. package fresh fettuccine
2 oz. goat cheese
2 T. grated parmesan cheese
1/4 t. dried tarragon
1 c. frozen baby peas, thawed

In deep straight-sided skillet, sauté mushrooms and garlic in butter. Add spinach, ham, and red pepper. Continue sautéing until spinach is wilted. Remove to a large bowl.

Pour broth into pan and stir in salsa. Bring to a boil and add fettuccine. Cover and cook 3 minutes. Reduce heat to a simmer and stir in goat cheese, parmesan and tarragon until smooth. Add ham mixture and peas, stirring until thoroughly combined and heated, about 2 minutes.

Serves three.