½canpetite diced tomatoes with juiceor two cups fresh tomatoes chopped
1cuphalf & half
½cupchicken broth
12ouncespasta
½cupgrated parmesan cheese
Instructions
Cook pasta in salted, boiling water. Drain and return to the hot pot.If using explore cuisine pasta cook for 8 minutes, drain and rinse with cold water.
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, ~2 minutes.
Add artichoke hearts and tomatoes into the skillet. Season with a bit more salt and pepper, then cook for 5 minutes, stirring every so often. 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!
Notes
Always cook pasta in a large pot with extra water.