LEMON CHICKEN FETTUCCINE
- 1 box (1 LB) fettuccine
- 2 bags washed fresh spinach (stems
removed)
- 1 can (14oz.) artichoke hearts,
drained, sliced into quarters
- 2 lemons (sliced into quarters)
strain juice through sieve
- 1 16 oz. Steak, sliced very thin
(less than ¼ inch)
- Cook pasta in a large pot of water until slightly less than done.
Add spinach to water and drain.
- In a large skillet add ¼ cup of olive oil. Sauté the steak
Until light pink and Splash with half of the lemon juice.
Add
the artichokes. A dash of salt and pepper. Remove from heat.
- Toss the steak with the pasta and drizzle with the rest of the lemon juice.Serve
quickly. For an added treat use shaved, fresh parmesan cheese.
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