1 lbs chicken, boneless and skinless, sliced into strips
1/3 C sun-dried tomatoes, drained of oil, chopped
1 lbs asparagus, ends trimmed, cut in half, if large
1/4 C basil pesto
1 C cherry tomatoes, yellow and red, halfed
Instructions
Heat a large skillet on medium heat, add 2 T olive
oil, add sliced chicken, season chicken generously
with salt, add half of chopped sun-dried tomatoes
and cook everything on medium heat for 5-10
minutes, flipping a couple of times, until the
chicken is completely cooked through. Remove the
chicken and sun-dried tomatoes from the skillet,
leaving oil in.
Add asparagus, seasoned generously with salt,
remaining half of sun-dried tomatoes, and cook on
medium heat for 5-10 minutes or until the asparagus
cooked through. Remove asparagus to serving plate.
Add chicken back to the skillet, add pesto, stir
to coat on low-medium heat until chicken is
reheated, 1 or 2 minutes. Remove from heat. Add
halved cherry tomatoes, mix with the pesto and the
chicken. Add chicken and tomatoes to the serving
plate with asparagus.
Originally Submitted
10/24/2022
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