One-Pan Pesto Chicken And Veggies

One-Pan Pesto Chicken And Veggies

1 pound chicken thighs boneless and skinless, sliced into strips
1 pound asparagus ends trimmed, cut in half, if large
1/3 cup sun-dried tomatoes drained of oil, chopped
2 tablespoons olive oil
1/4 cup basil pesto

  • First step is 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.
  • And then, 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.
  • And then, visit for full instruction :

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