INGREDIENTS
1 lb
Chicken breasts, boneless skinless
12 oz
Artichoke hearts
4
fat cloves Garlic
1/3 cup
Yellow onion
12 oz
Rigatoni pasta
3 tbsp
Flour
1 tsp
Italian seasoning
1 pinch
Nutmeg
1
Salt and fresh black pepper, coarse
2 tbsp
Olive oil
3 tbsp
Butter
1 cup
Mozzarella cheese
1
heaping cup Parmesan cheese, grated
3 cups
Whole milk