Sauteed Chicken Breast with Quick Tomato & Artichoke Sauce


chicken tomato artichoke sauce

2 boneless chicken breast, sliced thin
Angel hair pasta
small Jar artichokes, roughly chopped
2-3 cloves Garlic, minced
6 Campari tomatoes, diced
Salt, to taste
Pepper, to taste
1 teaspoon chopped Basil
2 tablespoons Olive oil, divided use
Parmesan cheese, to taste

Cook the angel hair pasta according to the package directions.

Season the chicken breast on both sides with salt and pepper.  Heat a saute pan over medium heat.  Add 1 tablespoon of oil.  Once the oil is hot, add the chicken and cook for about 2 minutes on each side or until the chicken is cooked through.  Remove from heat.

Meanwhile, in another saute pan over medium heat, add 1 tablespoon of olive oil.  Once the oil is hot, add the garlic and saute for 30 seconds.  Next add the diced tomato and let cook for 1-2 minutes.  Season with salt, pepper and basil.  Next add the artichokes.  Stir to combine and let cook for another 2-3 minutes.

Divide the pasta between 2 serving plates.  Place the chicken breast on top of the pasta.  Spoon some of the tomato sauce over the chicken and sprinkle with grated Parmesan cheese.


Serves 2


3 Responses

  1. Jayne Pyres says:

    Tom, this looks great, can’t wait to try it.

  2. Judy says:

    I have made this twice now, once with the chicken – it was amazing! and the second time with portobella steaks sliced fairly thin just as the chicken was. I had a vegetarian friend for dinner, Totally differentr flavor but just as amazing. Thank you for such a great easy but elegant recipe.

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