2 Boneless Skinless Chicken Breasts
1 Tin of Artichoke Hearts
1 small tray of Button Mushrooms
1 Packet of Spinach
1 Jar of Pesto Sauce
1 Tin of Chick Peas
Oil
1 Cut chicken breasts into pieces and sauté in the saucepan with the oil.
2 Once the chicken has cooked remove it from the pan. Sauté the mushrooms, add artichoke hearts and cook these until slightly softened. Add chicken and pesto sauce, ¼ cup water and chick peas and then add spinach until just wilted.
Serve with pasta or rice.