Cayenne Fettuccine

Cayenne Fettuccine

Ingredients:
cream, fluid, heavy whipping
butter, without salt
spices, pepper, black
spices, garlic powder
spices, pepper, red or cayenne
artichokes, (globe or french), raw
salt, table
kashi, steam meal, chicken fettuccine, frozen entree

Directions:
To get started I cooked my fettucine almost al dente then removed from the heat and let finish while preparing the cream sauce.
Heat a large saute pan pouring in cream early on and allowing to heat slowly to a low simmer.
Stir in spices and salt one at a time while cream simmers, stirring.
Let cream firm up a bit then add diced artichokes, whisk in butter a teaspoon at a time and let simmer, stirring every minute or so not to burn.
To thicken, mix very small amounts of corn starch mixed with hot water and add a little at a time.
Reserve 4 tablespoons of sauce.
Drain pasta, toss well with sauce and let heat slightly.
To Plate: top each dish of pasta with whole artichoke bottom and spoon a tablespoon of sauce in artichoke bottom.