Yield: 4 servings
|1 cup||Onions; sliced|
|2 cloves||Olive oil;|
|1 tablespoon||Artichoke hearts; drained rinsed sliced|
|¼ teaspoon||Jalapeno pepper; seeded minced|
|¼ cup||Parmesan cheese; grated|
|2 tablespoons||Parsley; finely chopped|
|¼ teaspoon||Salt; (OPTIONAL)|
|12 ounces||Spiral pasta; cooked drained|
Saute onions and garlic in oil in medium saucepan until tender, about 5 minutes. Stir in the artichoke hearts and minced jajapeno pepper; cook over medium heat 10 minutes. Stir in the flour; cook 1 to 2 minutes more. Stir chicken broth into artichoke mixture; heat in boiling. Boil, stirring constantly, until thickened, 1 to 2 minutes.
Reduce heat to low, and stir in Parmesan cheese, parsley, salt and pepper; cook 1 to 2 minutes. Serve over hot cooked pasta.
Source: The San Diego Union-Tribune, Food Section, 9/14/95 + Skinny Pasta
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 09-15-95