Chicken Pesto Pasta

2 chicken breasts
Salt
Pepper
Garlic powder

Season chicken with salt, pepper, and garlic powder. Saute on low heat until pink is gone. Set aside

1 lb. penne or linguine (fresh is best, of course)
1 jar pesto sauce (basil based)
1 small jar (12 oz.) marinated sundried tomatoes, drained and chopped large
1 small jar marinated artichoke hearts, drained and chopped large

Cook pasta al dente. Drain. While steaming hot, add pesto. Toss until well coated. Add sundried tomatoes and artichokes.

For a creamier texture: Saute 2 large chopped tomatoes with ½ clove garlic until brown. Add ½ cup heavy cream and heat. Pour over pasta mixture.

Top with:
Cooked chicken
Pinenuts
Grated parmesan cheese