Pasta with Artichoke & Tomato Cream Sauce

I can't take the credit for this recipe, but it was wonderful and simple so I had to share. I got it from the Pioneer Woman blog. Seriously, one of the best pasta meals I've had in a long time (probably because it's a cream sauce and not very good for you...)

2 tablespoons olive oil
2 tablespoons butter
3 cloves fresh garlic
1/2 whole onion
1 can artichoke hearts (in a can in brine, not the marinated kind)
1 can diced tomatoes with juice (I used plain, not seasoned)
1 cup heavy cream
1/2 teaspoon nutmeg (I omitted)
1/2 cup chicken broth
salt & pepper to taste
1 pound thin spaghetti (I used 1/2 pound of angel hair)
1 cup parmesan cheese
2 tablespoons fresh chives (or other herbs) chopped (I used fresh basil and parsley)

Boil pasta.

Chop onions and garlic very finely and saute 2-3 minutes. Add artichokes saute for 2-3 minutes, add tomatoes and saute 8-10. Reduce heat to low and add heavy cream and chicken broth. Cook over low until heated through. Add more cream or broth to desired consistency.

Take pasta and put into a large bowl. Add a little bit of olive oil and then cover with a cup of parmean. Pour sauce over top and then toss with tongs. Salt and pepper to taste. If seems to thick, add some reserved pasta water.

I held a little parm from the 1 cup and sprinkled on top and tossed in a little bit of basil and parsley.

YUM! This was super delicious and quite impressive!