Spaghetti with artichokes and turkey rashers recipe

Hello here is what we had for dinner the other night. It's super tasty, I'm sure you will love it!

1/2 chili
2 cloves of garlic
1/2 red onion
handful of mushrooms
1 can of artichoke hearts
2 tablespoons garlic and herb low fat cream cheese
100ml white wine
handful of grated gruyere cheese
spaghetti for two

Method
Saute in oil the chili, garlic, onion and mushrooms until soft. Add half the wine and allow to evaporate. Meanwhile start boiling the pasta. Once the wine is evaporated add the artichoke hearts and the rest of the wine. When the artichoke hearts are heated through and the wine is evaporated take off the heat until the spaghetti is al dente. Finally, drain the pasta but allow about 1/2 cup of cooking water to remain. This will keep the spaghetti from sticking together. Keep the water in the pasta and over a low heat add the sauteed mixture and cream cheese; mix well. Once mixed thoroughly add the grated gruyere cheese and salt and pepper. When the cheese is melted and everything is heated through it is ready to eat. Bon Appetit!