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Beef and Artichoke Fettuccine

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“From Betty Crocker's Good & Easy Cookbook; one of my favorite ways to use leftover roast beef! Very good and very quick. I expect you could sub nonfat evaporated milk for the half & half to lighten it up, though I haven't tried doing so. I also usually use water-packed artichoke hearts and olive oil with a few herbs instead of the marinated hearts and reserved marinade.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  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. Cook onion in marinade about 4 minutes or until crisp-tender, stirring occasionally.
  3. Add half and half to skillet. Heat, stirring often, until hot. Add cheese, artichoke hearts, and beef and stir together. Stir in cooked and drained fettucine; toss to combine. Sprinkle with pepper if desired. Serve immediately.

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