1/2 cup butter or margarine, divided
2 cups thin prosciutto strips (about 1/3 pound)
1 (12-ounce) package spinach fettuccine, uncooked
1 1/2 cups whipping cream
1/2 cup freshly grated Parmesan cheese
1 (14-ounce) can artichoke hearts, drained and
1/2 cup chopped fresh or frozen chives, divided
Melt 1/4 cup butter in a skillet. Add prosciutto, and cook
over medium heat until browned, stirring often; drain. Set aside.
Cook pasta according to package directions; drain. Melt remaining
butter in a Dutch oven over medium heat. Add pasta, whipping
cream, cheese, artichoke hearts, and 1/4 cup chives; toss gently.
Arrange on a serving platter. Sprinkle with prosciutto and
remaining chives. Serve immediately.
Yield: 6 servings.
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