Sun-dried tomato and artichoke chicken
Here is a deceptively fast dinner. You can whip this tomato and artichoke chicken up in less than 20 minutes, but something about it seems more labor intensive. I’m giving credit to the artichokes.
Because you’re basically boiling the chicken in this marinade/sauce, I recommend puncturing the chicken liberally before adding the whole chicken breasts to the skillet for cooking.
Another tip, reserve some of your artichoke juice. If you want to serve this over pasta, you may want to add juice as the chicken is cooking to maintain the saucy-ness. I suggest doing so. And go with a small amount of Angel Hair. The dinner is more chicken than pasta.
A bonus: Clean-up is easy!
Sun-dried tomato and artichoke chicken
Ingredients:
4 boneless, skinless chicken breasts
olive oil
1, 14.5-ounce can diced tomatoes with green peppers
¼ C. sun-dried tomato pesto
1, 14-ounce can artichokes, drained and separated
Directions:
Warm a small amount of olive oil in a large skillet over medium heat. Pour in tomatoes, stirring for about a minute. Stir in pesto and artichokes; bring to a low boil. Add raw chicken breasts, ensuring they are completely covered (top and bottom) with tomato mixture. Cover, but adjust heat as necessary to avoid burning on bottom of skillet. Chicken should be cooked through in about 10 minutes.
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