Ingredients:
8 ounces fettuccine pasta, cooked
2 (9 ounce) packages frozen artichoke hearts, thawed
2 red bell peppers, seeded and chopped
1/2 onions, 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:
In large skillet heat oil over med-high heat.
Add artichokes and bell pepper, saute 3 minutes.
Add onion, garlic, tomato, and basil saute 2 minutes.
Add Sherry and bring to boil.
Let boil 2 minutes.
Add spinach and parmesan, mix until heated through and spinach begins to wilt.
Add chicken broth, bring to boil, cover and simmer 2 minutes.
Serve over Fettuccini.
Servings: 2-4
Time preparation: 10 min.
Time total: 20 min.