Tomato Alfredo Sauce With Artichokes Recipes

Steps:

• Cook pasta in a large pot of boiling water, adding peas just before pasta is done. Drain.
• Combine tomatoes, sour cream, parmesan, and 1/4 cup reserved juice. Add pasta and peas. Salt and pepper to taste.

Steps:

• Cook linguine according to package directions., Meanwhile, coarsely chop tomatoes, reserving liquid. Drain artichokes, reserving 1/4 cup marinade. In a large skillet, saute onion and garlic in 2 tablespoons oil until tender. Add the tomatoes, artichokes, capers, tomato paste, basil, sugar, salt, pepper and reserved tomato liquid and artichoke marinade., Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain linguine and transfer to a large bowl. Toss with tomato mixture and remaining oil. Sprinkle with cheese.

Steps:

• Bring pot of water to a rolling boil.
• Boil fettucini noodles al dente and drain.
• Place onion, tomato, garlic and basil in a non-stick pan and saute in a little the of the liquid from the can of artichokes.
• Cut the artichokes into small pieces.
• Add the artichokes (and liquid) into the saute with a little flour to thicken.
• Mix thoroughly, adding soy or rice milk and flour to desired thickness.
• Don't cook the artichokes for long, just enough to heat all ingredients and to blend sauce to desired thickness.
• Top the pasta with the artichoke sauce.
• Garnish as desired.

Steps:

• In large non-stick skillet sauté Chicken Breasts in Olive Oil until browned and cooked through.
• Cover them to keep them warm and set them aside.
• Pour Alfredo Sauce into skillet.
• Slice Artichoke Hearts and Chicken Breasts into bite sized pieces.
• Add Artichoke Hearts, Chicken Breasts, Sun-Dried Tomatoes, and Prosciutto to sauce.
• Heat at medium heat, stirring occasionally until warm.
• Pour over Angel Hair Pasta and serve.

Steps:

• Squeeze juice from lemon into bowl of ice water; add lemon halves and artichoke hearts while preparing the rest.
• In a large skillet over medium heat, add oil, garlic, and salt. Stir in red-pepper flakes, parsley, basil, salt, and black pepper, and saute, stirring for 5 minutes. Add vermouth, and cook for 2 minutes. Add tomato sauce and chicken stock. Cook until slightly reduced, about 5 minutes.

Steps:

• Chop artichoke hearts and place in large skillet with juice. Thicken with flour and milk to desired consistency.
• Add onion, mushrooms, tomatoes, and basil. Cook for a short time, leaving vegetables firm and tasty and pretty.
• Cook up a batch of your favorite spaghetti noodles (e.g., angel hair or spaghettini). Rinse. Toss artichoke sauce on top of cooked pasta.

Steps:

• Cook fettuccine according to package directions. , Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Add garlic; cook 1 minute longer. Remove from the pan and keep warm. , Add the milk, cream cheese and salt to skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese., Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil.