pioneer woman's artichoke pasta sauce

I DIED over how good it was. so so good!!! And very easy and quick!! I used fettuccine, which I like better. I also didn't put chives, I put dried parsley while the sauce was cooking. I also added a pinch of red chili flakes and a little garlic powder when tasting at end. I diced up my artichokes becasue I didn't want one big bite of it, I wanted it throughout the sauce. The pic of this is Pioneer woman's, I will get an original when I make it again, I ate it too fast!!
Here is the link http://thepioneerwoman.com/cooking/2009/10/wednesday-night-dinner-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 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

Preparation Instructions

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 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.

I served this with sauteed zucchini and my FAVORITE bread my french bread