Creamy Artichoke Spaghetti

From the Pioneer Woman

2 Tbsp olive oil
2 Tbsp butter
3 garlic cloves, minced
1/2 onion, finely diced
1 can artichoke hearts
1 can diced tomatos, with juice
1 cup heavy cream
1/2 cup chicken stock
salt and pepper, to taste
1 lb thin spaghetti
1 cup parmesan cheese
2 Tbsp fresh chives, chopped

Cook spaghetti to al dente - drain and set aside.

Melt oil and butter - saute onions and garlic for a few minutes.  Add artichokes and tomatos.  Stir and cook 8-10 minutes.  Reduce heat to low.  Stir in cream and chicken broth.  Add salt and pepper, to taste.  Do not under-salt!  Cook till heated through. 

Combine pasta, parmesan, sauce and chives.  Toss. Add a tiny bit of extra stock or water if sauce seems too thick.