Creamy Tomato Chicken & Artichoke Pasta

• 1 Bag Angel Hair or Pasta of your Choice
• 2 Large Boneless Skinless Chicken Breasts
• 1 Medium Yellow Onion (Chopped)
• 1/2 Bulb Garlic (Finely Chopped)
• 1 Can Stewed Tomatoes (Diced)
• 1 12oz Bag Frozen Artichoke Hearts
• 1 Cup Fresh Basil (Chopped)
• 1 Cup White Wine
• 1/2 Cup Water
• 1/4 Cup Extra Virgin Olive Oil
• 1/2 Cube Salted Butter
• 3/4 Cup Heavy Cream
• 3 TBSP Dried Italian Seasoning
• Salt & Pepper to Taste

1. Salt and pepper chicken to taste and BBQ. approximately 15-20 minutes or until it is cooked through. Remove and put aside to cool.
2. Heat up 1/4 cup of extra virgin olive oil and 1/2 cube salted butter. Once pan is hot add chopped onion and saute on medium heat for about 5 minutes. Add finely chopped garlic and saute for another 2 minutes. Add 1 can stewed tomatoes diced with 1/2 cup water. Add bag of frozen artichoke hearts. Add 1 cup white wine. Add 3/4 cup heavy cream. Add 3/4 TBSP dried Italian seasoning. Salt and pepper to taste.
3. Simmer for 30-45 minutes. Add chopped basil.
4. Chop chicken in small bite sized squares. Once sauce begins to thicken stir in chicken. Cook a couple more minutes to let chicken heat up and then serve.

angel, chicken breasts, yellow onion, garlic, tomatoes, hearts, fresh basil, white wine, water, olive oil, butter, heavy cream, italian seasoning, salt

Taken from www.epicurious.com/recipes/member/views/creamy-tomato-chicken-artichoke-pasta-52667521 (may not work)