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): 525 calories, 42g fat (19g saturated fat), 154mg cholesterol, 321mg sodium, 6g carbohydrate (1g sugars, 2g fiber), 31g protein
Reviews for Pesto Chicken & Asparagus
"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."
"Quick, easy and delicious! Will definitely make this again."
"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 is delicious! And so quick and easy! Make sure you add a little salt though. Perfect for a weeknight."
"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."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.