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Fettuccine with Tomato-Cheddar Sauce and Artichoke Hearts
Posted by Peggy on June 14, 2011
Recipe: Fettuccine with Tomato-Cheddar Sauce and Artichoke Hearts
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 cups whole grape tomatoes
2 tablespoons white flour
2 cups chicken stock
2 teaspoons minced garlic
2 cups (7 ounces) packed freshly grated sharp Cheddar cheese
1 (14 ounce) can artichoke hearts, drained, rinsed and quartered
1 (12 ounce) bag egg fettuccine, such as Al Dente Pasta
Chopped scallions or snipped chive for garnish, optional
Heat butter and olive oil over medium heat and saute tomatoes until just beginning to pucker and soften, but not collapse, 4-6 minutes.
Reduce heat and stir in flour. Slowly add 2 cups chicken stock, stirring or whisking continuously to incorporate flour into stock to make a smooth sauce. Add garlic and bring to a boil, then reduce to a simmer and and stir occasionally, 5-6 minutes.
Turn off heat. Stir cheese into sauce and add artichoke hearts. (Sauce may be made a couple of hours in advance.)
Meanwhile, cook pasta according to instructions. Toss cooked pasta with sauce and serve.
Number of servings (yield):
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