▢1 Tablespoon butter ▢1 Tablespoon olive oil ▢salt & pepper ▢2 green onions chopped ▢2 garlic cloves minced ▢1 can whole artichoke hearts drained & quartered ▢½ can petite diced tomatoes with juice or two cups fresh tomatoes chopped ▢1 cup half & half ▢½ cup chicken broth ▢12 ounces pasta ▢½ cup grated parmesan cheese
Cook pasta in salted, boiling water. Drain and return to the hot pot.
Meanwhile, melt butter and olive oil in a large skillet over medium heat. Add garlic, green onions, salt and pepper, then sauté until slightly softened.
Add in half & half and chicken broth, then cook for 30 more seconds.
Sprinkle parmesan cheese over the cooked pasta then add in the tomato artichoke sauce. Stir to combine, and serve!