This recipe is a family favorite. I believe I have been making it since before my son was born.
It was the first dish I learned to cook well.
The first dish that made my husband go “Wow! My wife can cook!”
And it will probably be the first dish I teach each of my children to make.
Yep. It’s that easy!
Here is what you will need:
3 chicken breasts, cubed
3 Tbsp. extra virgin olive oil
2 cloves of garlic
1 C. fresh basil leaves
2 cans of diced tomatoes
1 can of artichoke hearts, quartered and drained
shredded parmesan cheese
salt and pepper
pasta or Italian bread, cooked according to package
pine nuts, toasted (we have a nut allergy so we leave this out)
Heat a deep pan over medium, high heat. Add 1 Tbsp. of the EVOO and heat. Add the cubed chicken, season with salt and pepper, and cook until just a touch pink in the middle.
Meanwhile, in a food processor, make a pesto with the garlic, basil and remaining olive oil.
Once the chicken is almost cooked, add the pesto to the pan. I like to cook the pesto a bit so that the garlic isn’t so strong. About 1 minute.
Add the canned tomatoes and bring the whole thing up to a simmer.
Allow it to simmer for 10 minutes. Then add the artichoke hearts and allow to simmer for another 5 minutes.
There are two ways to serve this…. over Italian bread…
or over pasta.
Sprinkle with parmesan and pine nuts, if you choose.