Ingredients

The following ingredients have 6 Servings
  • 3 Tablespoons olive oil
  • 1 ½ pounds boneless, skinless chicken tenders (sliced into strips)
  • salt and pepper (to taste)
  • ½ cup sun-dried tomatoes (drained of oil, chopped)
  • 1 pound asparagus (ends trimmed and cut in half)
  • 1 cup broccoli florets
  • ½ cup basil pesto
  • 1 ½ cups cherry tomatoes (halved)

Instruction

  • Heat olive oil in a large skillet over medium heat. Add in chicken tenders and season with salt and pepper. Add in sun-dried tomatoes and cook until chicken is heated through (about 7-10 minutes). Remove chicken and tomatoes from skillet, set aside.
  • Add asparagus and broccoli to skillet and season with salt and pepper. Cook for 6-10 minutes or until vegetables are crisp tender. Remove vegetables from skillet.
  • Add chicken and tomatoes back to skillet and add in pesto, continuing to cook over medium heat until chicken is heated through. Add in cherry tomatoes and cooked vegetables and lightly mix until everything is coated with pesto.
  • Remove from heat and serve warm.