1 can diced tomatoes
1/4 cup sun-dried tomato pesto
1 14 oz can artichoke hearts, quartered
8 oz pkg sliced mushrooms
8 oz Penne, Rigatoni or other pasta
fresh grated parmesan
- 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 cut into pieces. 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.
- Pour sauce and chicken mixture over pasta. Sprinkle with cheese.