Basil Artichoke Fettuccini |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a nice filling meal when served with a spinach, broccoli and carrot salad. Add some bruschetta and it's complete! Ingredients:
8 ounces fettuccine pasta, cooked |
2 (9 ounce) packages frozen artichoke hearts, thawed |
2 red bell peppers, seeded and chopped |
1/2 onion, chopped |
2 cloves garlic, chopped |
1 tablespoon olive oil |
1 tomato, chopped |
2 tablespoons dried basil |
2 tablespoons parmesan cheese, freshly grated |
1 cup baby spinach |
1/4 cup sherry wine |
1/4 cup chicken broth |
Directions:
1. In large skillet heat oil over med-high heat.
2. Add artichokes and bell pepper, saute 3 minutes.
3. Add onion, garlic, tomato, and basil saute 2 minutes.
4. Add Sherry and bring to boil.
5. Let boil 2 minutes.
6. Add spinach and parmesan, mix until heated through and spinach begins to wilt.
7. Add chicken broth, bring to boil, cover and simmer 2 minutes.
8. Serve over Fettuccini.
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