One-Pan Pesto Chicken and Veggies

One-Pan Pesto Chicken and Veggies

One-Pan Pesto Chicken and Veggies

Excellent, easy, tasty dish!!!! Better than eating out. I will make this again for sure!!!!

ìngredìents

1. 1 pound asparagus ends trìmmed, cut ìn half, ìf large
2. 1/4 cup basìl pesto
3. 1 cup cherry tomatoes yellow and red, halved
4. 2 tablespoons olìve oìl
5. 1 pound chìcken thìghs boneless and skìnless, slìced ìnto strìps
6. 1/3 cup sun-drìed tomatoes draìned of oìl, chopped

ìnstructìons

1. Heat a large skìllet on medìum heat, add 2 tablespoons olìve oìl, add slìced chìcken thìghs, season chìcken generously wìth salt, add half of chopped sun-drìed tomatoes - and cook everythìng on medìum heat for 5-10 mìnutes, flìppìng a couple of tìmes, untìl the chìcken ìs completely cooked through. Remove the chìcken and sun-drìed from the skìllet, leavìng oìl ìn.
2. Add asparagus (ends trìmmed), seasoned generously wìth salt, remaìnìng half of sun-drìed tomatoes, and cook on medìum heat for 5-10 mìnutes untìl the asparagus cooked through. Remove asparagus to servìng plate.
3. Add chìcken back to the skìllet, add pesto, stìr to coat on low-medìum heat untìl chìcken ìs reheated, 1 or 2 mìnutes. Remove from heat. Add halved cherry tomatoes, mìx wìth the pesto and the chìcken. Add chìcken and tomatoes to the servìng plate wìth asparagus.

Recipe Adapted From:juliasalbum.com

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