| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Pasta |
4 |
servings |
INGREDIENTS
| 6 |
oz |
Uncooked linguine |
|
|
OR spaghetti |
| 1 |
|
Jar marinated; (6 ounces) |
|
|
Artichoke hearts |
| 2 |
tb |
Olive or vegetable oil |
| 1 |
md |
Onion; coarsely chopped |
| 2 |
c |
Cut-up cooked chicken |
|
|
OR turkey |
| 1 |
c |
Frozen green peas |
| 1/8 |
lb |
Sliced fully cooked smoked ham |
|
|
; cut into 1/4-inch |
|
|
; strips |
| 1 |
tb |
Snipped fresh oregano |
|
|
Leaves or |
| 1 |
ts |
Dried oregano leaves |
| 1/4 |
ts |
Pepper |
| 1 |
|
Container dairy; (8 ounces) |
|
|
Sour cream |
|
|
Cook linguine as directed on package; drain. |
INSTRUCTIONS
Drain liquid from artichoke hearts into 10-inch skillet; cut artichoke
hearts into halves and reserve. Add oil to artichoke liquid. Cook and stir
onion in oil mixture until tender. Stir artichoke hearts, chicken, peas,
ham, oregano and pepper into onion mixture; cook and stir until hot. Remove
from heat; stir in sour cream. Toss hot linguine with sauce. 4 SERVINGS. *6
slices bacon, crisply cooked and crumbled, can be substituted for the ham.
NOTES : easy
Recipe by: Betty Crocker's Smartcook
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