Pesto and Sun-dried tomatoes may seem like foreign ingredients to you. They were to me too until recently. I try to do new recipes using new ingredients several time a month. You can find both of these ingredients where you find pasta and pasta sauces.
This dish tastes rich and earthy, both because of the sun-dried tomatoes and use of chicken thighs instead of breasts.
Yield: 4
One-Pan Pesto Chicken Thighs and Asparagus
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless and skinless chicken thighs, sliced into strips
- 1⁄3 cup sun-dried tomatoes, drained of oil, chopped, divided
- 1 pound asparagus ends, trimmed
- 1⁄4 cup basil pesto
Instructions
- Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken with salt, add half of chopped sun-dried tomatoes.
- Cook 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 and remaining half of sun-dried tomatoes. 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.
- Serve chicken with asparagus.