- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup heavy whipping cream
- 1/2 cup prepared pesto
- 1/8 teaspoon pepper
- Hot cooked couscous
- In a large skillet, saute chicken in oil until no longer pink. Remove and set aside. In the same skillet, saute asparagus until crisp-tender. Stir in the cream, pesto and pepper until blended. Return chicken to the pan; heat through. Serve with couscous. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Pesto Chicken & Asparagus
"This was SO DELICIOUS. I used garlic & olive oil couscous, so that may have added in some extra flavor. The first bite, I thought it was just ok. But the more I ate it the more delicious I thought it was. We served the chicken/asparagus over top the couscous. My husband and I were ready to fight for the leftovers haha. I honestly can't wait to make this again."
"I'm glad you all like my dish as much as I do. Simple, easy, and delicious. You can also alter it for your taste."
"This was OK. Kids didn't like it at all."
"So easy! Not one bite for leftovers - everyone ate it all. Maybe a little too much cream, I'd cut back on that next time. Served with mixed grains, this is going to be a regular in my home."
"This dish was AWESOME!!! I told my husband who loved it too that this would become our "Impress our Guests" dish the next time we have company."