Spagetti With Artichoke Hearts And Tomatoes

I made this for dinner tonight and it tasted like I was eating at a restaurant....for real!  I know the lighting in the picture is not giving it any justice but you will just have to take my word for it.  It also is so easy.  In the time it took me to boil the noodles, the sauce was done.  It just can't get any more simple or yummy as this...Enjoy!!

2 Tb olive oil

2 Tb butter

3 garlic cloves, minced

1/2 medium onion, diced

1 14.5 oz can quartered artichoke hearts, drained

1 14.5 oz diced tomatoes with juice

1 cup heavy cream

1/2 cup chicken broth

1 pound thin spagetti

1 cup freshly grated parmesan cheese

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Cook spagetti till ala dente

Meanwhile,  melt olive oil and butter in a large skillet over medium heat.  Add onions and garlic and saute for 2-3 min.  Add artichoke hearts and tomatoes.  Stir and cook for 8-10 min.  Reduce heat to low and add cream and broth. Add salt and pepper to taste (do not under salt!) Cook over low heat until heated through and has thickened up.

Placed drained pasta in a large bowl.  Sprinkle with 1 cup parmesan cheese.  Pour sauce over top.  Toss lightly to combine and coat.

Delicious!