Serves 4
4 Chicken Breasts, boneless & skinless
4 Roma Tomatoes, diced
2 Garlic Cloves, minced
1 Jar Artichokes, quartered
2 tbsp EVOO
2 tbsp Flour
1 tsp Sugar
Salt & Pepper to taste
1 cup Mozzarella, shredded
Dried Basil
8 oz Pasta
1. Preheat oven to 350. Grease a 9x13 in banking dish with cooking spray.
2. Arrange chicken breasts in the greased baking dish and sprinkle with salt and pepper.
3. Combine tomatoes, garlic, artichokes, EVOO, flour, sugar and salt and pepper in a medium bowl.
4. Pour tomato artichoke mixture around the chicken.
5. Bake uncovered in the preheated oven for 30 - 35 mins or until chicken is almost cooked through.
6. Cook the pasta according to package directions. Drain and set aside.
7. Top the chicken with the mozzarella and place under the broiler for a few minutes or until the cheese is bubbly and starting to brown.
8. Sprinkle with dried basil (or fresh if you have it on hand) and serve over your favorite pasta.
CLICK HERE: Printable Recipe
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