4 chicken breasts
salt and pepper to taste
2 Tbls. olive oil
1 1/2-2 cans petite diced tomatoes
1 can rotel tomatoes
1/2-3/4 c. sun-dried tomato pesto (you can buy it at Target)
1 can artichokes, drained and chopped
- Take thawed chicken and dice it it up. In a skillet, over medium-high heat, warm olive oil. Add diced chicken and season with salt and pepper. Cook until chicken is browned and cooked through.
- Remove from skillet and set aside.
- Now add tomatoes to skillet. Warm for 1 minute, stirring constantly. Add pesto and artichokes and cook for 5 minutes. Return chicken to pan and cook all together for 5-10 minutes. Serve over brown rice.
My dear friend Melissa served this to us when we first moved to Kansas. It was really good. I sort of made some changes to it, but it is really good. We have this alot! If you don't like spicy food, then I wouldn't add the Rotel tomatoes. =) You can also serve this meal with couscous and have the chicken as a side, if you don't dice up the chicken.