New favorite recipe!!!

Tomato Artichoke Chicken

2 T. flour

½ tsp. salt

¼ tsp. pepper

6 chicken tenderloins

1 T. olive oil

14 ½ oz. diced tomatoes*

½ tsp. basil

½ tsp. oregano

1 tsp. dried minced garlic

13 ½ oz. artichoke hearts, sliced

¼ c. white cooking wine

5 oz. dry pasta, cooked according to package directions (I used penne)

½ c. shredded mozzarella

Mix flour, salt and pepper in a Ziploc bag. Add chicken, close bag, and shake to coat chicken evenly. Heat oil in large skillet, add chicken, and cook for 4 minutes on each side, or until evenly browned. Remove to a platter and cover to keep warm.

Using the same skillet, simmer the remaining ingredients (minus cheese) for about 5 minutes, or until cooked through. Add chicken to skillet and sprinkle with cheese.

Enjoy!!!

*OR use the Italian-flavored tomatoes and omit the following 3 spices.