Appetizers (29)
Baked Goods (60)
Baking (1)
Beer Recipes (4)
Beverages (5)
Breads (7)
Breakfast & Brunch (25)
Brunch (3)
Budget Cooking (8)
Cakes (2)
Chinese_Foods (0)
Dessert (10)
Diabetic Diets (1)
Dinner (22)
Down Home & Delicious! (21)
Drinks (1)
Ethnic (38)
Fish (5)
Fish And Seafoods (32)
Fruits, grains & veggies (14)
Generous Husband Tips (4)
Holiday Foods (86)
I'm Feeling Crazy (17)
Jam, Jellies and Preserves (2)
Lunch (12)
Main Dishes (146)
Menus (2)
Miscellaneous (14)
On the Side (69)
Organic (8)
Pasta (17)
Poultry (0)
Red Meat (3)
Rice Dishes (1)
Salads (7)
Snack (0)
Snacks & Appetizers (28)
Soups & Stuff (70)
Special Diets (27)
Spice Aroma (0)
Sweets & Desserts (42)
The Healthiest Foods (3)
Vegetable Dishes (2)
Weight Management (27)

GotQuestions?org - Bible Questions Answered
Get free recipes in your email. Enter your email address below to sign up.

Recipe info
Category: Pasta
Rating: 0.00
Contributor: fox6fan
Share this Recipe on Facebook:
Print this recipe

Artichoke and Sun-Dried Tomato Pasta
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
cup balsamic vinegar
cup fresh basil leaves, plus a few for garnishing (about 1 large bunch)
2 tablespoons olive oil
salt to taste
freshly ground black pepper
12 sun-dried tomatoes, soaked in warm water for 30 minutes
1 tablespoon pine nuts
1 clove garlic
1 tablespoon freshly grated Parmesan cheese
1 tablespoon olive oil
3 tablespoons low sodium chicken broth

1.In a large, resealable bag, combine the balsamic vinegar, cup of the basil leaves, 1 tablespoon olive oil, salt and pepper. Add the chicken breasts, seal the bag and turn it over a few times until the chicken is evenly coated. (This can be prepared a day in advance and stored in the refrigerator). Set aside.

2.For the sun-dried tomato pesto, combine the sun-dried tomatoes, pine nuts, garlic and the remaining cup basil leaves in a food processor. Process until the mixture is finely ground. Add the Parmesan cheese, the remaining 1 tablespoon olive oil, chicken broth and process for a few more seconds to combine. (This can be prepared in advance and stored in the refrigerator up to 5 days).

3.Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Remove chicken from marinade & add chicken to skillet.

4.Cook chicken on each side until it is cooked through, remove from skillet.

5.Serve each chicken breast with a dollop of the sun-dried tomato pesto and garnish with basil leaves.

Courtesy of the UAB EatRight Program
Email this recipe to a friend
Your email address:
Your friends address:
Recieve recipe s in your email.    

Rate this recipe

Very good




Very Poor, Changing the Way the World Looks at the Internet!