1 chicken breast, sliced thinly
1 small jar of marinated artichoke hearts (mine was 7.5 Oz) (I drained most if the liquid out)
2tsp. Minced garlic
1 small jar of traditional pesto
1/4 cup shredded mozzarella cheese
3-4 tablespoons of sun dried tomatoes in oil
1/2 cup milk ( I used 2 %)
1-2 tablespoon of oil
Salt and pepper
2 tsp. Mrs. Dash original
1 tablespoon of dried minced onions
3/4 pound of angel hair pasta
1/2 cup of Texas pecans
Put pasta on to boil in well salted water. Cook until just under al dente.
Put oil in a large medium high sauté pan. Add chicken and salt and pepper the chicken. Cook until about 3/4 done then add garlic and Mrs. Dash. Continue to stir for about a minute then pour in the artichokes and sun dried tomatoes. Continue stirring another 2 minutes. Add the cooked pasta and stir. Next, add half the pesto jar (or more if you want more) and stir until it is all covered and mixed well, stir in milk and cook another minute or two, stir in pecans. Turn off the heat and then add in the cheese and stir. Serve with a green salad and garlic bread. Serves 4 and could easily be doubled.