Ingredients
1/2 cup julienned fully cooked ham1 tablespoon chopped shallot1 garlic clove, minced2 tablespoons butter1/2 cup chicken broth2 cups cooked fettuccine3/4 cup water-packed artichoke hearts, rinsed, drained and chopped3 tablespoons grated Parmesan cheese1 tablespoon chopped ripe olives
Preparation
In a skillet, saute the ham, shallot and garlic in butter. Add broth; bring to a boil. Stir in fettuccine and artichokes; heat through. Sprinkle with cheese and olives.
