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Fusilli with Artichoke Sauce Recipe

Fusilli with Artichoke Sauce Recipe

4 servings



1 cup slides onion

2 cloves garlic, minced

1/2-1 teaspoon minced jalapeno chili

1 tablespoon olive oil

2 tablespoons flour

1 can artichoke hears, drained, sliced

1 cup reduced-sodium fat-free chicken broth

1/4 cup grated parmesan cheese

1/4 teaspoon each: salt, pepper

8 ounces fusilli (spirals), cooked, warm


Saute onion, garlic and jalapeno chili in oil in medium saucepan until tender, about 5 minutes, stir in flour and cook 1 minute. Add artichoke hearts and broth, heat to boiling, stirring until thickened, about 1 minute. Stir in parmesan cheese, salt and pepper, cook 1 to 2 minutes. Serve over fusilli.

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