SUN-DRIED TOMATO ALFREDO

Sun-Dried Tomato Alfredo image

Provided by Marla Swoffer

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup milk
1/4 cup cream cheese
1/4 cup sun-dried tomato packed in oil, chopped
10 ounces frozen chopped spinach
1 (14 ounce) can artichoke hearts, quartered
1/4 cup parmesan cheese, grated
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
salt, to taste
pasta, cooked (shells or penne)

Steps:

Melt butter in large skillet over medium-low heat, and whisk in flour to form a paste.
Gradually stir in milk until well combined and somewhat thickened.
Add cream cheese and stir until melted.
Increase heat to medium, add sun-dried tomatoes, frozen spinach, artichoke hearts, garlic powder and pepper.
Stir frequently for several minutes until hot and thickened. (if it seems too thick, add more milk).
Reduce heat to low, stir in parmesan and cook (stirring frequently) for a minute or two more.
Salt to taste and stir into individual bowls of pasta.