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
- 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Pesto Chicken & Asparagus(4)
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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.
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