Source: My favorite Pioneer Woman… Ree Drummond
(Her picture below… she’s also a photographer… I’m clearly NOT!)
This is one of those ‘I need to go to the store because we have no food in the house, yet I don’t want to’ meals…. aka, ‘pantry meals’. As it’s written it’s a vegetarian dish. However, feel free to toss in some chicken if you so desire!
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 cups Chicken Broth (More As Needed)
½ teaspoons Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped
Cook spaghetti until 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.
(Note: You can also eliminate the cream and just use more chicken broth if you are trying to cut down on the fat… or if you just don’t have any cream in the house! I made it without the cream and it was still de-lish!)