Hey everyone! Hope you have been enjoying the fabulous weather we’ve been having, a little quirky lately, but definitely it’s been warming up so we’ve been enjoying some time outside while we can before it really heats up.
Things have been pretty busy around my house – what else is new?! So I was really looking to prepare something quickly and with minimal mess in the kitchen as possible. Luckily I found a recipe that fit the bill entirely! This month we have a delicious Mediterranean-esque meal you are sure to love! It takes about 30 minutes to prepare and is just bursting with flavor; this dish is definitely one you are going to make again!
2 tablespoons olive oil
1 pound chicken breast, boneless and skinless, sliced into thin 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
1. Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken breasts, season chicken generously to taste, 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.
2. Add asparagus (ends trimmed), seasoned generously to taste, 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.
3. 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.