Spaghetti with Artichoke Hearts and Tomatoes
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 3 cloves Garlic, Minced
- ½ 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
- ½ cup Chicken Broth
- ½ teaspoon Nutmeg
- Salt And Pepper, to taste
- 1 pound Thin Spaghetti
- 1 cup Parmesan Cheese, Freshly Grated
- 2 Tablespoons Fresh Chives (or Other Herbs) Chopped (optional)
- 1-2 cooked chicken breast cut into slices (optional)
- Cook spaghetti till al dente (or fully cook, depending on your taste). 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, if adding.
- Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
Recipe by Wishes and Dishes at https://wishesndishes.com/spaghetti-with-artichoke-hearts-and-tomatoes/
3.5.3251