Thursday, March 4, 2010

Artichoke Hearts & Tomato Pasta

Recipe From: The Pioneer Woman
I changed this up a little and added chicken.
2 Tbsp Olive Oil
2 Tbsp Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts, Drained
1 can Diced Tomatoes With Juice - I used 4 Roma Tomatoes
1 cup Heavy Cream
½ - 1 cup Chicken Broth - I used 1 cup with fresh tomatoes
½ teaspoons Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti - I used Campenelle
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives, Chopped

Cook spaghetti 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 under salt!) 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.

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