INGREDIENTS
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1 pound chicken tenders or breast
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1 can cream of chicken or mushroom
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1 cup prepared pesto (Im sure you could use a dry mix, but prepared is what I had on hand)
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1 can of artichoke hearts drained and quartered
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1/2 cup sundried tomatoes cut into small bits
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1/2 cup milk or cream (more or less to desired sauce thickness)
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salt
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pepper
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garlic powder
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a handful of pine nuts