Artichoke Ham Fettuccine
This pasta dish is different and delicious. Artichokes and ripe olives give it a special flavor. From high-schooler Katie Anderson: Spokane, Washington. Recipe published in Cooking for 2 Spring 2007.
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- 1/2 cup(s) julienned fully cooked ham
- 1 tablespoon(s) chopped shallot
- 1 garlic clove, minced
- 2 tablespoon(s) butter
- 1/2 cup(s) chicken broth
- 2 cup(s) cooked fettuccine
- 3/4 cup(s) water-packed artichoke hearts, rinsed, drained and chopped
- 3 tablespoon(s) grated Parmesan cheese
- 1 tablespoon(s) chopped ripe olives
- In a skillet, saute the ham, shallot and garlic in butter. Add broth; bring to a boil. Stir in fettuccine and artichokes; heat through. Sprinkle with cheese and olives.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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