Ingredients
4
4 servings
- •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
- •¼ cup sun-dried tomato pesto
- •1 (14 ounce) can artichoke hearts in water, drained and quartered
Instructions
- 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.
- 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 to 10 minutes, or until chicken is cooked through.
Nutritional Facts
Per 4 servings
- Calories: 228
- Carbohydrate: 11g
- Fat: 7g
- Fiber: 3g
- Protein: 31g
- Sugar: 0g
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