Ingredients
2 T. olive oil
1 T. butter
1 C. chopped onion
2 cloves garlic
1-14 1/2 oz. can italian tomatoes, undrained
1/2 C. chicken broth
2 t. dried basil, crushed
1-13 3/4 oz. can artichoke hearts, drained and chopped
1 C. whipping cream
1/4 t. salt
1/8 t. white pepper
8 oz. dried fettucine
1/4 C. shredded parmesan cheese
Preparation
Heat olive oil and butter over medium heat. Add onion and garlic, cook until tender, not brown. Stir in tomatoes, chicken broth and basil. Bring to a boil. Reduce heat and simmer for 8-10 min. or until liquid is reduced by half. Add the artichoke hearts, whipping cream, salt and pepper. Simmer. Pour over fettucine and top with parmesan cheese.
