After living in Italy, pesto became my favorite “sauce” to put on pasta, or anything. It can be made in a variety of ways and eaten with almost anything. Here is Robin Miller’s pesto made with artichokes.

Ingredients

• 2 teaspoons olive oil
• 4 (4-ounce) boneless skinless chicken breast halves
• Salt and freshly ground black pepper
• 1 tablespoon salt-free lemon and herb seasoning
• 1 (14-ounce) can water-packed artichoke hearts, drained
• 1 packed cup basil leaves
• 2 cloves garlic, peeled
• 1/2 cup reduced-sodium chicken broth, or more as needed
• 2 tablespoons olive oil
• 2 tablespoons grated Pecorino Romano or Parmesan

Directions

Heat oil in a large skillet over medium heat. Season chicken all over with salt and black pepper. Season with lemon and herb seasoning. Place in hot pan and cook 3 to 4 minutes per side, until cooked through.

Meanwhile, in a blender, combine artichoke hearts, basil, garlic, 1/2 cup chicken broth, oil and cheese. Process until smooth, adding more broth, if necessary, to create a thick sauce. Transfer chicken to a serving platter and top with pesto.

1. aliparker posted this