| 1 box | BARILLA Fettuccine |
| 1 large | fennel bulb |
| 2 tablespoons | extra virgin olive oil |
| 2 | green onions, thinly sliced including 2 inches of green tops |
| 2 cloves | garlic, minced |
| 1/2 cup | dry white wine |
| 1 (14 ounce) can | chicken broth |
| 1 (14 ounce) can | artichoke hearts, drained |
| 1/3 cup | half & half |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1/2 cup | freshly grated Parmigiano Reggiano cheese |
BRING a large pot of water to a boil.
TRIM fennel bulb, removing tough bottom and stalks. Cut lengthwise into quarters and slice thin. Chop 1 tablespoon of feathery leaves.
HEAT oil in large skillet on medium-high heat. Add fennel with leaves, green onions and garlic; cover. Cook 5 minutes or until tender, stirring occasionally.
ADD wine and continue cooking 5 minutes to reduce slightly. Add broth, artichokes, half and half, salt and pepper. Simmer 3 to 5 minutes or until reduced slightly, stirring occasionally.
COOK Fettuccine according to package directions; return to pot after draining.
ADD sauce mixture to hot Fettuccine and toss. Transfer to serving bowl and sprinkle with cheese.
For spicy flavor, sprinkle with crushed red pepper flakes.