Recipe of the Month

Our recipe this month is truly homemade... so to speak.

One of our own Clinical Support Specialists, Linda Eugene, R.D., L.D., C.D.E. from Chicago, IL, is also co-editor of two recipe books published especially for people with diabetes. This recipe can be found in the book entitled 1,001 Delicious Recipes for People with Diabetes.

Fusilli With Artichoke Sauce
Minced jalapeno chilis add a hint of piquancy to this sauce.

4 Servings

Ingredients
1 cup sliced onion
2 cloves garlic, minced
1 tablespoon olive oil
1 can (14 ounces) artichoke hearts, drained, rinsed, sliced
1/4 teaspoon minced, seeded jalapeno chili
2 tablespoons flour
1 cup reduced-sodium fat-free chicken broth
1/4 cup grated parmesan cheese
2 tablespoons finely chopped parsley
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces fusilli (spirals), cooked, warm

1. Saute onion and garlic in oil in medium saucepan until tender, about 5 minutes. Stir in artichoke hearts and jalapeno chili; cook over medium heat 10 minutes. Stir in flour, cook 1 to 2 minutes more.

2. Stir chicken broth into artichoke mixture; heat to boiling. Boil, stirring constantly, until thickened, 1 to 2 minutes.

3. Reduce heat to low, and stir in Parmesan cheese, parsley, salt, and pepper; cook 1 to 2 minutes. Serve over fusilli.

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