8 ounces uncooked fettuccine pasta 1 cup plain yogurt 1 tablespoon chopped fresh chives OR 1 teaspoon freeze dried chives 1 teaspoon grated lemon peel 1/2 teaspoon salt 1/4 pound cooked, peeled and deveined med shrimp OR 1 package (12 oz) frozen cooked shrimp, thawed 1 jar (6 ounces) marinated artichoke hearts, undrained 1 package (3 ounces) cream cheese, cut into cubes Chopped fresh chives, if desired.
Cook and drain fettuccine in a 3 qt saucepan as directed on package. Mix yogurt, 1 tablespoon chives, the lemon peel, salt, shrimp, artichoke hearts and cream cheese in same saucepan. Cook over low heat, stirring constantly, until mixture is hot and cream cheese is melted. Stir in fettuccine. Top with chives.