Basil Artichoke Fettuccini

• 8 ounces fettuccine pasta, cooked
• 2 (9 ounce) packages frozen artichoke hearts, thawed
• 2 red bell peppers, seeded and chopped
• 12 onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon olive oil
• 1 tomatoes, chopped
• 2 tablespoons dried basil
• 2 tablespoons parmesan cheese, freshly grated
• 1 cup Baby Spinach
• 14 cup sherry wine
• 14 cup chicken broth

1. In large skillet heat oil over med-high heat.
2. Add artichokes and bell pepper, saute 3 minutes.
3. Add onion, garlic, tomato, and basil saute 2 minutes.
4. Add Sherry and bring to boil.
5. Let boil 2 minutes.
6. Add spinach and parmesan, mix until heated through and spinach begins to wilt.
7. Add chicken broth, bring to boil, cover and simmer 2 minutes.
8. Serve over Fettuccini.

pasta, frozen artichoke, red bell peppers, onion, garlic, olive oil, tomatoes, basil, parmesan cheese, spinach, sherry wine, chicken broth

Taken from www.food.com/recipe/basil-artichoke-fettuccini-29545 (may not work)