Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 pound chicken thighs (boneless and skinless, sliced into strips)
  • 1/3 cup sun-dried tomatoes (drained of oil, chopped)
  • 1 pound asparagus (ends trimmed, cut in half, if large)
  • 1/4 cup basil pesto
  • 1 cup cherry tomatoes (yellow and red, halved)

Instruction

  • Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, 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 from the skillet, leaving oil in.
  • Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes 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.
  • Want to make basil pesto from scratch? Here is a super flavorful and creamy 20-Minute Homemade Basil Pesto Recipe.