Beef and Artichoke Fettuccine

• 8 ounces uncooked fettuccine
• 1 (6 ounce) jar marinated artichoke hearts, cut in half, drained (with 1 tbsp marinade reserved)
• 1 small onion, finely chopped (about 1/4 cup)
• 1 cup half-and-half
• 12 cup shredded parmesan cheese
• 2 cups leftover cooked beef roast, cut into bite-size pieces
• pepper, if desired

1. Cook and drain pasta according to package directions.
2. Meanwhile, heat 1 tbsp reserved marinade to boiling in a 10-inch skillet over medium heat.
3. Cook onion in marinade about 4 minutes or until crisp-tender, stirring occasionally.
4. Add half and half to skillet.
5. Heat, stirring often, until hot.
6. Add cheese, artichoke hearts, and beef and stir together.
7. Stir in cooked and drained fettucine; toss to combine.
8. Sprinkle with pepper if desired.
9. Serve immediately.

fettuccine, hearts, onion, parmesan cheese, beef roast, pepper

Taken from www.food.com/recipe/beef-and-artichoke-fettuccine-183600 (may not work)