fettucini with artichoke hearts and tomatoes

Recipe: Spaghetti with Artichoke Hearts and Tomatoes
Prep Time: 15 Minutes | Cook Time: 30 Minutes | Servings: 6 Ingredients
■2 Tablespoons Olive Oil
■2 Tablespoons Butter
■3 cloves Garlic, Minced
■1/2 whole Medium Onion, Finely Diced
■1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
■1 can Diced Tomatoes With Juice (14.5 Oz.)
■1 cup Heavy Cream
■1/2 cup Chicken Broth (More As Needed)
■1/2 teaspoon Nutmeg
■Salt And Pepper, to taste
■1 pound Thin fettucini or whatever noodle you like
■1 cup Parmesan Cheese, Freshly Grated
■2 Tablespoons Fresh Chives (or Other Herbs) Chopped
sliced browned seasoned chicken breasts
one bunch of basil chopped up.
2 cups of mushrooms

Preparation Instructions
Cook noodles till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Delicious!