1. Mix chopped tomatoes and artichokes together, set aside. 2. Cut chicken into 1/4 inch strips. 3. In a large sautee pan add olive oil and coat bottom of pan. 4. Over medium/high heat add chicken, salt and pepper and saute for 2 minutes. 5. Reduce heat to medium and add garlic, pesto, and seasoned salt cover and cook for 2 more minutes. 6. Deglaze with white wine. 7. To do this add wine to pan and scrape pan to loosen food particles and pan drippings. 8. Add artichoke and tomato mixture and simmer for 5 minutes. 9. Toss with cooked pasta and sprinkle with Parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
