Beef And Artichoke Fettuccine

8 ounces uncooked fettuccine - spinach fettuccine is best
1 jar (6 ounces) marinated artichoke hearts, cut in half
and reserve marinade
1 small onion, finely chopped (about 1/4 cup)
1 cup half-and-half
1/2 cup grated parmesan cheese
2 cups cooked roast beef ( 8 ounces) cut into julienne
strips freshly ground pepper 1/3 cup chopped toasted pecans

Cook fettuccine as directed on package. While fettuccine is cooking, heat
reserved marinade in 10-inch skillet over medium heat. Cook onion in
marinade about 4 minutes, stirring occasionally. Stir in half-and-half;
heat until hot. Stir in Parmesan cheese, artichoke hearts and beef. Heat
until hot. Drain fettuccine; stir into sauce and toss with 2 forks.
Sprinkle with pepper and pecans.

Yield: 6 Servings
320 Calories Per Servings.
Categories: Main Dishes, Pasta


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