Lemon Artichoke Pasta Salad

1: Heat 2 Tbsp of avocado oil in a skillet over medium heat.

2: Add seasoned chicken breast and cover for 6 minutes.

3: Flip the chicken and cook for another 7-8 minutes or until cooked through.

4: Let the chicken rest for 10 minutes once taken off the pan.

5: While chicken is cooking, boil pasta of your choice, about 1 cup of dry pasta per serving.

6: Dice 1.5 cups of marinated artichokes and 1 cup of sundried tomatoes in oil.

7: Chop 1 cup of fresh basil.

8: Drain pasta and combine with diced chicken breast, artichoke, sundried tomato, and basil.

9: Add 3/4 cup of shredded parmigiano reggiano.

10: Dress with olive oil, lemon juice, garlic salt, black pepper, and Italian seasoning until the pasta salad is no longer dry.

11: Enjoy!