Tweaked slightly from Pioneer Woman’s original recipe, this meal is definitely a staple in my household. I have passed it on to many family members and friends and they always rave about how much they love it! This recipe is easy to follow and yields a hearty amount of servings (especially if you only have yourself and one other person you’re cooking for like me – which just means more leftovers!).
Spaghetti with Chicken, Artichoke Hearts and Tomatoes
Makes about 8 servings
- 3 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 3 cloves Garlic, Minced
- 1/2 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 Whole Tomato Diced
- 1 cup Heavy Cream
- 1/4 cup Chicken Broth
- 1/2 teaspoon Nutmeg
- Salt And Pepper, to taste
- 1 pound Thin Spaghetti
- 1 pound Chicken Breast, cut into cubes or thin strips
- 1 cup Parmesan Cheese, Freshly Grated
- 2 Tablespoons Fresh Chives (or Other Herbs) Chopped
Boil water in a large pasta pot. Add and cook spaghetti until al dente; once done drain and set aside.
While the pasta is cooking, heat a large skillet with 2 Tablespoons of olive oil. Once the oil is piping hot, add chicken and saute until cooked through.
Dice up your onion, garlic and tomato.
Add 1 Tablespoon of olive oil and the butter into the skillet with the chicken and add the diced onion, garlic. Saute 2-3 minutes.
Add artichoke hearts, diced fresh tomato, and the can of diced tomatoes. Stir and cook for 8 to 10 minutes.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour chicken + sauce over the top. Add chives.
Dinner is served!
Ingredients for this recipe are totally based on preference – feel free use marinated artichokes instead of artichoke hearts in a can, use shrimp instead of chicken, basil instead of chives, or even add capers or bacon bits! You can also interchange the pasta – my friend Shannon swears this dish is best served with campanelle pasta instead of spaghetti.