Artichoke and Sun-dried Tomato Chicken. Easy - do it all in a saute pan. Brown chicken first, then remove. Tomatoes next, then stir in pesto and artichokes. Return chicken to pan, cover, simmer for min dinner
Baked stuffed peppers From "Vegetables" by James Peterson Makes 8 servings For the tomato sauce: 2 tablespoons olive oil (if you're not using pancetta) 2 slices pancetta (about 4 ounces), cut into cubes (optional) 3 garlic cloves, chopped 1 medium.