Pesto Chicken & Asparagus Recipe
- 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
- 1. 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.
1 cup (calculated without couscous) equals 525 calories, 42 g fat (19 g saturated fat), 154 mg cholesterol, 321 mg sodium, 6 g carbohydrate, 2 g fiber, 31 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.