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    You are in: Home / Recipes / Beef and Artichoke Fettuccine Recipe
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    Beef and Artichoke Fettuccine

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Halcyon Eve's Note:

    From Betty Crocker's Good & Easy Cookbook; one of my favorite ways to use leftover roast beef! Very good and very quick. I expect you could sub nonfat evaporated milk for the half & half to lighten it up, though I haven't tried doing so. I also usually use water-packed artichoke hearts and olive oil with a few herbs instead of the marinated hearts and reserved marinade.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 8 ounces uncooked fettuccine
    • 1 (6 ounce) jar marinated artichoke hearts, cut in half, drained (with 1 tbsp marinade reserved)
    • 1 small onion, finely chopped (about 1/4 cup)
    • 1 cup half-and-half
    • 1/2 cup shredded parmesan cheese
    • 2 cups leftover cooked beef roast, cut into bite-size pieces
    • pepper, if desired

    Directions:

    1. 1
      Cook and drain pasta according to package directions.
    2. 2
      Meanwhile, heat 1 tbsp reserved marinade to boiling in a 10-inch skillet over medium heat. Cook onion in marinade about 4 minutes or until crisp-tender, stirring occasionally.
    3. 3
      Add half and half to skillet. Heat, stirring often, until hot. Add cheese, artichoke hearts, and beef and stir together. Stir in cooked and drained fettucine; toss to combine. Sprinkle with pepper if desired. Serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Beef and Artichoke Fettuccine

    Serving Size: 1 (298 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 380.1
     
    Calories from Fat 118
    31%
    Total Fat 13.1 g
    20%
    Saturated Fat 7.1 g
    35%
    Cholesterol 81.2 mg
    27%
    Sodium 269.1 mg
    11%
    Total Carbohydrate 50.2 g
    16%
    Dietary Fiber 4.4 g
    17%
    Sugars 2.4 g
    9%
    Protein 16.3 g
    32%

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