Artichoke and Sun-dried Tomato Pesto Chicken

I've been making this simple, delicious recipe for years! So excited to share it with you too. Sometimes your local grocer may not carry sun-dried tomato pesto sauce so you can use a jar of pesto sauce and a jar of sun-dried tomatoes in olive oil. Either way it will still turn out great. I like to serve it over whole grain angel hair pasta, but feel free to serve it with any other type of pasta, quinoa, or rice. Enjoy!

Ingredients:

• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 teaspoons olive oil
• 1 (14.5 ounce) can diced tomatoes with green peppers and onions
• 1/4 cup sun-dried tomato pesto
• 1 (14 ounce) can artichoke hearts in water, drained and quartered

Directions:

     

     1. Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.

     2. Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan.

Cover, and reduce heat to medium. Simmer for 5-10 minutes, or until chicken is cooked through.