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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 halved 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |