Spaghetti With Artichoke Hearts and Tomatoes

From Ree Drummond (the Pioneer Woman), this simple pasta takes only 45 minutes from start to finish, serves 6 and is SO easy. Made from items you likely h ave on hand but still comfort food at its best. Enjoy!

• Ready In: 45 mins
• Serves: 6
• Yields: 6

Ingredients

• 2  tablespoons olive oil
• 2  tablespoons butter
• 3  garlic cloves, minced
• 1⁄2 onion, medium, finely diced
• 14 1⁄2 ounces artichoke hearts, drained and chopped
• 14 1⁄2 ounces diced tomatoes with juice
• 1  cup heavy cream
• 1⁄2 cup chicken broth (more as needed)
• 1⁄2 teaspoon nutmeg
•  salt and pepper (to taste)
• 1  lb  thin spaghetti
• 1  cup parmesan cheese, freshly grated
• 2  tablespoons chives, fresh, chopped

Directions

1. Cook spaghetti til al dente. Drain and set aside.
2. 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 the heat.
3. 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 the sauce seems too thick.