Recipe: Artichoke, (Turkey) Ham, and Sundried Tomato Fettucine

Artichoke, (Turkey) Ham, and Sundried Tomato Fettucine
Adapted slightly from Mr. Pasta by Kristin Satterlee

2 oz. sundried tomatoes
2 tsp. olive oil
2 med shallots, minced
1 clove garlic, minced
1 can artichoke hearts (plain, not marinated), drained and quartered
4 oz turkey ham in 1/2 in dice
1/4 t salt (optional)
1/4 t freshly ground black pepper
1 c evaporated skim milk
3/4 c chicken broth
1 lb fettucine (or other long pasta; I actually used vermicelli)
2 Tbsp fresh dill, chopped, or 1/2 tsp dried
6 Tbsp grated Parmesan cheese

Place tomatoes in bowl; cover w/ hot water. Microwave on high 3-6 minutes, checking occasionally, until soft (or soak conventionally). Drain, pat dry, cut in 1/4 inch strips and set aside.

Heat oil in skillet on medium heat. Add shallots and garlic, saute 2 minutes. Add artichokes, ham, salt and pepper and cook 1 minute. Add milk, broth, and dried dill if using, and bring to a boil. Lower heat and simmer 5 minutes.

Toss sauce with cooked, drained pasta, tomatoes and fresh dill, if using. Serve topped with Parmesan cheese.