Spaghetti with Chicken, Artichokes, Spinach, and Tomatoes

This is another PW recipe, but I changed it up...the picture doesn't do this recipe justice. I added spinach and grilled chicken (Italian sausage would be good too). It was super fast, easy and delicious! This will serve at least 4 people, so cut it in half if you need to.

2 T. olive oil

2 T. butter

2 cloves garlic, minced

1/2 onion, finely diced

1 can quartered artichoke hearts, drained

1 large can diced tomatoes with juice

1/2 c. heavy cream

1/2 c. chicken broth

1/2 pkg. baby spinach leaves

1/2 t. nutmeg

4 chicken breasts

Italian or Balsamic vinigarette dressing

1 lb. thin spaghetti

1 c. parmesan, freshly grated

Marinade chicken breasts in enough dressing to coat in a ziplock bag and grill until done. Cover and set aside.

Cook spaghetti in boiling salted water, drain and set aside.

Melt butter and olive oil in a large skillet over medium heat. Add onions and garlic and saute 2-3 minutes. Add artichoke hearts and tomatoes. Cook for 8-10 more minutes. Add chicken broth, cream, and salt & pepper to taste. Turn down to low and cook until heated through. Add a couple handfuls of fresh baby spinach and nutmeg and stir until wilted down in sauce.

Place pasta in a large bowl. Sprinkle with 1 c. parmesan. Pour sauce over top and toss to coat. Top with slices of grilled chicken and sprinkle with additional parmesan. Serve with warm crusty bread to soak up all the sauce.