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Artichoke and Sundried Tomato Chicken Recipe


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     Artichoke and Sundried Tomato Chicken

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   15
  Sauvignon Blanc

4 skinless, boneless chicken breasts, halved
2 teaspoons olive oil
1 can Rotels
1/4 cup sundried tomato pesto
2 small cans artichokes, drained
1 jar sun-dried tomatos, drained

Season both sides of chicken with salt and pepper to taste. Heat oil in large skillet; cook, turning once to brown each side. Remove chicken from pan and set aside.
Pour Rotels into pain, cook for one minute, stirring constantly. Stir in pesto, sun-dried tomato's, and artichokes and return chicken to pan. Cover and reduce heat to medium. Simmer 5 to 10 minutes, or until chicken is done.
Meanwhile, boil salted water and add 1 pound penne pasta. Serve chicken over pasta.

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