Beef and Artichoke Fettuccine

By ukiahgal67

Ingredients

• 8 ounces uncooked fettuccine - spinach fettuccine is best
• 1 jar (6 ounces) marinated artichoke hearts, cut in half
• (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 juliennestrips
• freshly ground pepper
• 1/3 cup chopped toasted pecans

Details

Adapted from facebook.com

Preparation

Step 1

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.