Chicken with Tomatoes and Artichokes

A healthy tasty meal to get you back on track after indulging over the holidays. Also a great dish for the beginning cook, who wants to try out a new cooking technique ( De-glazing is De-mystified). The title says it all, how can you go wrong with tomatoes, artichokes, sauteed chicken and Parmesan cheese served over pasta.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 6  plum tomatoes (chopped into bite size pieces)
• 1 (14 1/2ounce) can artichoke hearts
• 1 1⁄2 lbs boneless skinless chicken breasts
• 2  tablespoons olive oil
•  salt and pepper
• 4  cloves garlic or 1  teaspoon garlic
• 1  tablespoon pesto sauce
• 1  teaspoon seasoning salt
• 1⁄4 cup white wine
• 8  ounces fettuccine pasta (cooked according to package directions)
• 1⁄4 cup  shredded parmesan cheese

Directions

1. Mix chopped tomatoes and artichokes together, set aside.
2. Cut chicken into 1/4 inch strips.
3. In a large sautee pan add olive oil and coat bottom of pan.
4. Over medium/high heat add chicken, salt and pepper and saute for 2 minutes.
5. Reduce heat to medium and add garlic, pesto, and seasoned salt cover and cook for 2 more minutes.
6. Deglaze with white wine.
7. To do this add wine to pan and scrape pan to loosen food particles and pan drippings.
8. Add artichoke and tomato mixture and simmer for 5 minutes.
9. Toss with cooked pasta and sprinkle with Parmesan cheese.