The preparation of this Italian dish is very similar to it's mexican version, meaning, it's very simple to prepare. Throw everything in the dish, cook your noodles, and serve. {The noodles I used really are GREEN!}
Core and chop about 4-5 roma tomatoes. {I'm sorry if you're a "tomater-hater"... you're probably disgusted by all my recipes!} Just know you're reeeeally missing out!
Thinly slice two cloves of garlic.
Drain a small jar of artichoke hearts.
Place all ingredients in a bowl and pour in a few tablespoons of extra virgin olive oil, a generous amount of S&P, a teaspoon of sugar, a couple tablespoons of flour {since the chicken will produce so much liquid}.
Place the tomato mixture in with the boneless skinless chicken breasts {that are generously seasoned with S&P}. Place in a 350 degree oven and bake until the chicken is almost done.
Take the almost done chicken out of the oven and sprinkle mozzarella cheese over the top. Place the chicken under the broiler for a few minutes {keep an eye on it!} until the cheese is golden brown and the vegetables are caramelized.
When you pull the chicken out of the oven, sprinkle some fresh basil on top and the heat of the dish will wilt the basil.
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