Spicy and Creamy Tomato Basil Pasta with Artichokes and Pepperoncinis
Print PinServings: 5 servings
Ingredients
- 1-2 tbsp olive oil
- ½ sweet onion diced
- 2 cloves garlic minced
- ¼ c beef broth
- 2 8 oz cans of garlic oregano, basil flavored tomato sauce
- 1 14.5 oz can Italian tomatoes pureed
- 1 tsp brown sugar
- Small dash of garlic salt
- Small dash of black pepper
- Small dash of crushed red pepper flakes
- 5 pepperoncini peppers diced
- 3 tbsp tomato paste
- 7.5 oz jar of marinated artichoke hearts diced and drained
- 8 basil leaves finely chopped
- 1 lb uncooked chicken breast cut into bite-sized chunks
- 1/3 c heavy whipping cream
- ¼ c Parmesan cheese
- 1 lb spaghetti
Instructions
- In a large sauce pan, saute onions in olive oil over medium heat for about 5 minutes. Add garlic and saute for another minute or two.
- Add broth, stir, and bring to a simmer for 2-3 minutes.
- Pour in tomato sauce, pureed tomatoes, sugar, seasonings, pepperoncinis, tomato paste, and artichoke hearts. Bring to a simmer for 10 minutes.
- Add basil leaves and chicken breast. (At this point, begin cooking the spaghetti as directed on box). Cover sauce and simmer on low for additional 15 minutes (or until chicken is fully cooked).
- Add heavy whipping cream and cheese; stir and simmer for a couple more minutes before pouring onto cooked pasta.
Notes
This sauce freezes well. This is a very thick and creamy sauce, so after freezing and thawing it, the sauce thins out a little bit, but it's still very tasty! (If you do make extra to freeze, don't freeze it with the pasta - just freeze the sauce itself and make the pasta the day you thaw & reheat the sauce.)