Monday, August 31, 2009

Chicken with Artichokes & Sun-Dried Tomato Pesto

the goods:

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
Brown Rice
  1. 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.
  2. Remove from skillet and set aside.
  3. 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.

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