Sundried Tomato Pesto Chicken

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the chopped chicken breast and cook for 6-7 minutes until no longer pink.

Drain any remaining liquid in the pan, and push the chicken to one side of the pan.

Add the remaining tablespoon of olive oil and garlic.

Sauté the garlic until lightly golden and fragrant, then stir the chicken and garlic together and add the tomatoes, tomato pesto, wine, chicken broth, and salt and pepper to the pan.

Stir well and bring it to a low boil over medium heat. As soon as it starts bubbling, stir, reduce the heat to low, cover, and slightly vent the lid. Simmer for 25 minutes.

If you are adding the cream to the sauce, stir it in and cook the cream sauce uncovered for the last 5 minutes of cooking time.

Top with freshly chopped basil and serve with freshly grated parmesan cheese over spaghetti squash, veggie noodles, or your favorite pasta.