Dr Michele Summers Colon

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Pesto Chicken and Veggies

Pesto Chicken and Veggies

Cook Duration 00:20
Food TypeNon-veg
Recipe Calories 472kcal


  • Recipe Ingredients list1 tsp olive oil
  • Recipe Ingredients list1/2 pound skinless chicken breasts, sliced into strips
  • Recipe Ingredients list1/6 c sun dried tomatoes
  • Recipe Ingredients list1/2 pound asparagus, ends trimmed
  • Recipe Ingredients list1/8 c basil pesto
  • Recipe Ingredients list1/2 c cherry tomatoes, halved



1. Heat a large skillet on medium heat, add 2 teaspoons olive oil, add sliced chicken breasts, 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. 1. 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. 1. 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.
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