Sun-dried Tomato Alfredo

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 melt butter in large skillet over medium-low heat, and whisk in flour to form a paste.
• 2 gradually stir in milk until well combined and somewhat thickened.
• 3 add cream cheese and stir until melted.
• 4 increase heat to medium, add sun-dried tomatoes, frozen spinach, artichoke hearts, garlic powder and pepper.
• 5 stir frequently for several minutes until hot and thickened. (if it seems too thick, add more milk).
• 6 reduce heat to low, stir in parmesan and cook (stirring frequently) for a minute or two more.
• 7 salt to taste and stir into individual bowls of pasta.