1 package (12-ounce) spinach fettuccine
1/2 cup Butter, divided
2 cup Thin prosciutto strips, (about 1/3 pound)
5 1/2 cup Whipping cream
1 can (14-ounce) artichoke hearts, drained and cut in half
1/2 cup Chopped fresh or frozen chives
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Cook pasta according to package directions; drain. Melt 1/4 cup butter in a Dutch oven over medium heat. Add prosciutto; saute until browned. Drain. Set aside.
Melt remaining 1/4 cup butter in Dutch oven over medium heat. Add cooked pasta, whipping cream, artichoke hearts, and 1/4 cup chives; toss gently. Transfer to serving platter; sprinkle with prosciutto and remaining chives. Serve immediately. Yield: 6 servings.
Notes: If prosciutto isn't available, substitute crumbled bacon and reduce butter to 1/4 cup.
NOTES : Toasted pine nuts add satisfying crunch to this meatless entree.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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