| | Directions | | In large skillet, cook red pepper; pea pods, mushrooms, onions, Italian seasoning and garlic, in oil until tender-crisp. Stir in flour then water, lemon juice and chicken bouillon. Add ham; cook and stir until thickened and bubbly. Toss with hot spaghetti and cheese. Refrigerate leftovers. |
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| Ingredients | | - |  | 1/2 pound lean cooked ham, cut into strips |
| - | | 1 red bell pepper, cut into strips (medium) |
| - | | 3 ounces fresh pea pods (1 1/2 cup) |
| - | | 1 cup sliced fresh mushrooms |
| - | | 1/3 cup sliced green onions |
| - | | 1 1/2 teaspoons Italian seasoning |
| - | | 1 clove garlic, finely chopped |
| - | | 2 tablespoons olive or vegetable oil |
| - | | 1 tablespoon flour |
| - | | 1/2 cup water |
| - | | 3 tablespoons lemon juice from concentrate |
| - | | 1 teaspoon Chicken flavor instant bouillon |
| - | | 1/2 package Spaghetti cooked as directed, drained (1 lb pkg) |
| - | | 2 tablespoons grated Parmesan cheese |
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