Total time: 35 minutes

Ingredients :

• 2 tbsp. olive oil
• 1 cup cherry diced tomatoes
• ¼ cup basil pesto
• 1/3 cup sun-dried tomatoes, chopped and drained
• 1-pound chicken thigh, bones and skinless, sliced into strips
• 1-pound asparagus, cut in half with the ends trimmed

Directions:

1. Start by heating up a large skillet. Put two tablespoons of olive oil and sliced chicken on medium heat. Season with salt and add ½ cup of the sun-dried tomatoes.

2. Cook for a few minutes until the chicken is cooked thoroughly. Spoon out the chicken and tomatoes and put them in a separate container.

3. Do not wash the skillet just yet. You will be using the oil there later.

4. Next, put the asparagus in the skillet and pour in the pesto. Turn the heat on medium and add the remaining sun-dried tomatoes. Cook the asparagus for 5 to 10 minutes. Put it on a separate plate when done.

5. Put the chicken back in the skillet and pour in pesto. Stir under medium heat for 2 minutes. You only need to reheat the chicken during this so when done, you can serve it together with the asparagus.