Chicken & Artichokes in Tomato Cream Sauce

This was one of my family's favorites and an easy one for midweek.  Give it a shot sometime for a quick meal.  Add some fresh spinach for a little heartier, healthier meal.

Chicken & Artichokes in Tomato Cream Sauce

8 oz sliced fresh mushrooms

1/2 C chopped green onions

4 cloves garlic, minced

1/2 C chicken broth

1 lb skinless, boneless chicken breasts, cut into 1" cubes

3 Tbsp chopped fresh basil

2 T olive oil

15 oz canned tomato sauce (can doctor it up with italian seasoning if desired)

1 pt heavy whipping cream

1 package frozen artichoke hearts

1 lb penne, cooked per package instructions.  (I used Banza pasta, made from chickpeas)

In a dutch oven over medium high heat, cook mushrooms, onions, and garlic in chicken broth until mushrooms are tender....about 3 minutes.  Remove the mixture from the dutch oven and set aside.  In same dutch oven, brown the chicken with basil in oil. Stir in pasta sauce, artichokes and mushroom mixture.  Bring to a boil, then reduce heat to a simmer and cook covered 15 minutes, stirring occasionally.  Serve over cooked penne.