Colorful Chicken Pesto With Asparagus, Sun Dried Tomatoes And Peppers Recipe

Cooking Directions

• STEP 1.In a blender or food processor, combine basil, garlic, pine nuts, Parmesan cheese, and olive oil. Blend until smooth to make the pesto sauce.
• STEP 2.Slice the chicken breast into thin strips and marinate in half of the pesto sauce for at least 30 minutes.
• STEP 3.Heat a large skillet over medium-high heat and add the marinated chicken. Cook until browned and cooked through, about 5-7 minutes.
• STEP 4.Remove the chicken from the skillet and set aside. In the same skillet, add the asparagus, sun-dried tomatoes, and bell peppers. Cook until the vegetables are tender-crisp, about 5 minutes.
• STEP 5.Add the cooked chicken back to the skillet and pour in the remaining pesto sauce. Stir to combine and cook for an additional 2-3 minutes.
• STEP 6.Serve the Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes, and Peppers over cooked pasta or rice. Garnish with fresh basil leaves, if desired.

Cooking Tips

• To save time, you can use store-bought pesto sauce instead of making your own.
• Make sure to slice the chicken breast into thin strips to ensure even cooking.
• Feel free to add other vegetables like zucchini or mushrooms for extra color and flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a skillet over medium heat until warmed through.
• Serve the Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes, and Peppers as a main course with a side salad or crusty bread.