This meal was actually a meal from leftovers which happens often, but rarely with so elegant an end-product.
Matt kept raving about it and it was then that I had underestimated his appreciation for spinach! Maybe I will add more next time...
8 oz. rotini
1 T. veggie oil
1 small onion
2 cloves garlic, minced
1 (14.5 oz) can chicken broth (or water with bouillion cubes)
2 T. lemon juice
1/2 c. half and half (or heavy cream)
1 bay leaf
salt and pepper
Ham, cubed, slivered or WHATEVER. I used leftovers equal to one cup or so.
1 # spinach, cooked and drained
Sharp Cheddar for topping dish
Cook pasta, drain and set aside.
Meanwhile, in a large skillet, heat oil over med.Hi heat. Saute onion and garlic until soft, about five minutes.
Stir in chicken broth, lemon juice, and half and half. Add bay leaf and salt and pepper. Cook until sauce is reduced by half, about 10-15 minutes.
Remove bay leaf from sauce and discard. Add ham pieces and spinach and simmer until heated through. Toss into cooked pasta and top with freshly grated sharp cheddar cheese.