Basil Artichoke Fettuccini

This is a nice filling meal when served with a spinach, broccoli and carrot salad. Add some bruschetta and it's complete!

• Ready In: 20 mins
• Serves: 2-4

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  tomatoes, 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.