4 Boneless, skinless chicken breasts
Salt and pepper to taste
2 tsp olive oil
1 14 ounce can of diced tomatoes with peppers and onions
1/4 cup sun dried tomato pesto
1 14 ounce can artichoke hearts, drained and cut up
Season the chicken really well with salt and pepper. Heat the oil in the skillet and cook the chicken till brown on both sides remove the chicken from the pan and pour in the tomatoes cook for 1-2 minutes. Stir in pesto and artichokes and return the chicken to the pan. Cover and reduce the heat. Simmer for about 10 minutes or until the chicken is cooked through. Serve over pasta.