Artichoke Tetrazzini

Mushrooms and onions sauteed in butter and thyme are combined with flour, chicken broth, half and half, Parmesan and the liquid from marinated artichoke hearts to make a rich and delicious sauce. Fold in the artichokes and serve over hot linguini.

• Calories: 435 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• ¼ cup grated Parmesan cheese
• ¼ cup chopped onion
• 1 (10.5 ounce) can condensed chicken broth
• ⅛ teaspoon dried thyme
• 1 (8 ounce) package linguini pasta
• 1 cup half-and-half cream
• 1 cup fresh sliced mushrooms
• 1 (6 ounce) can marinated artichoke hearts

Recipe Instructions

Step 1

Cook linguini in a large pot of boiling salted water until tender.

Step 2

Meanwhile, saute mushrooms and onion in butter or margarine with thyme. Remove from heat. Stir in flour. Then stir in chicken broth and half and half. Return to heat, and stir until the sauce boils and thickens. Strain artichokes, and stir the liquid into the sauce. Add the fresh Parmesan.

Step 3

Drain linguini, and toss with sauce. Fold in the strained artichokes. Serve immediately.