Ingredients

• 3 1/4 c. Thrive Whole Grain Penne Pasta Dry
• 4 tbsp. Butter
• 1 1/2 c. Chicken Broth
• 1 can Evaporated Milk
• 2 tbsp. Lemon Juice
• 1 tsp. Garlic powder
• 1/2 tsp. Thrive Iodized Salt
• 1/2 tsp. Thrive Parsley
• 3 tbsp. Cornstarch with small amount of water
• 2 c. Thrive Ham Dices - Freeze Dried
• 2 c. Thrive Asparagus - Freeze Dried

Directions

1. Make pasta according to directions. Place Ham and Asparagus in a bowl with 2 cups water. Let it soak for 10 minutes then drain thoroughly
2. Melt the butter in a medium-sized saucepan. Stir in the broth and milk. Add the lemon juice, garlic powder, salt and parsley. When it is hot enough that little bubbles begin to form on top, add the dissolved cornstarch. Stir and cook a minute or two longer until sauce has thickened.
3. Stir in the hot cooked and drained pasta, then gently add ham and asparagus. Season with salt and pepper. Serve with grated Parmesan on top if desired.