In a large skillet, place the olive oil over medium-high heat. Add chicken breasts and cook until brown on both sides, flipping as needed. Chicken does not have to be done in the center.
Add both cans of tomatoes with juice, pesto sauce, garlic, and salt and pepper to taste. Stir together and reduce heat to medium-low, cooking until chicken is no longer pink in the center and sauce is heated through.
1 14-ounce can petite diced tomatoes, undrained, 1 14-ounce can crushed tomatoes, undrained, 1/2 cup pesto sauce, 1 tbsp minced garlic, salt and pepper to taste
Spoon chicken and sauce over freshly cooked pasta. Garnish with parmesan cheese if you like. Enjoy!
freshly cooked pasta of your choice, grated parmesan cheese, optional