Heat oil in large skillet over medium-high heat. Add onion, mushrooms, and garlic; cook 7 minutes, stirring occasionally.
Add chicken stock, artichokes, salt & Pepper, tomatoes and pasta to pan and bring to a boil.
Stir to combine.
Cover;reduce heat and simmer 8 minutes or until pasta is tender.
Dot pasta mixture with ricotta and mozzarella cheeses.
Place pan under preheated broiler & broil 2 minutes until cheese melts.
Sprinkle with basil.
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|Serving Size: 1 Serving (2182g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1446 (51%)|
|Amt Per Serving||% DV|
|Total Fat 160.6g||214 %|
|Saturated Fat 96g||480 %|
|Monounsaturated Fat 50.9g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 603.1mg||186 %|
|Sodium 2309.9mg||80 %|
|Potassium 6345.9mg||167 %|
|Total Carbohydrate 206.7g||61 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 206g|
|Protein 146.2g||209 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2824
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