artichoke & sun-dried tomato chicken pasta

Tonight I was in the mood for something a little traditional, a little salty.  Because really, who doesn't love that? I found a recipe for an artichoke and sun-dried tomato chicken, but decided to put my own spin on it. Here's what you'll need:

• Chicken breasts
• Salt and pepper to taste
• 2 cloves garlic, minced
• 2 teaspoons olive oil
• 1 (14.5 ounce) can diced tomatoes (I used a roasted garlic variety)
• 1/4 cup sun-dried tomato pesto
• 1 small jar of marinaded artichoke hearts
• A handful of kalamata olives (about a dozen, maybe?)

Begin by sautéing your chicken in the oil and garlic. I like to cook mine covered to given it an even heat and to retain a lot of the natural juices (ew, right? But delicious). Once the chicken is about 90% done, slice it up and add back to the pan. Add in the diced tomatoes (drained) and let that simmer for a few minutes, then add the artichoke, pesto, olives and salt and pepper to taste. Let this simmer for a good 10 minutes or so.

While that's going, I decided to boil a pot of pasta for some added carbs - because who doesn't love carbs? Exactly.

Once it's all done (per box directions), drain your pasta and top with the tomato/chicken sauce. It turned out to be a very flavorful little dish. Definitely a must-try.

Bon chappétit!