Recipe courtesy of Katie Cavuto-Boyle on behalf of Independence Blue Cross
Ingredients:
- 4, 5-6 oz boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 tablespoon garlic, chopped
- 3/4 cup sliced roasted peppers
- 1 ½ cups quartered artichoke hearts frozen or packed in water, rinsed and drained
- 1 cup halved grape/cherry tomatoes
- ½ cup low sodium chicken broth
- 2 tbsp chopped fresh basil
- Salt and pepper
Directions:
- Add oil to heated skillet. Salt and pepper chicken and add to pan. Brown chicken on each side then remove (place on plate). Chicken will be slightly undercooked.
- Add garlic, roasted peppers, and artichokes to the pan. Cook down for 1-2 minutes or until heated through. Add tomato, chicken broth and chicken back to pan. Finish cooking chicken for 2-4 minutes. Add basil, stir to incorporate and serve.
Yield 4
