Directions
Sear the Chicken: Heat 1 tbsp / 15 mL of olive oil in a large skillet over medium-high heat.
Season the chicken cubes generously with salt and pepper, then add to the hot skillet.
Cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
Set Chicken Aside: Use a slotted spoon to transfer the cooked chicken to a plate, leaving the flavorful drippings in the pan.
Sauté the Veggies: Add the remaining 1 tbsp / 15 mL of olive oil to the skillet.
Add the asparagus and cook for 4-5 minutes, stirring frequently, until it turns bright green and tender-crisp.
Add Tomatoes: Toss the cherry tomatoes and sun-dried tomatoes into the skillet with the asparagus.
Cook for another 2 minutes, just until the cherry tomatoes begin to soften and blister slightly.
Combine and Sauce: Return the chicken to the skillet. Spoon in the basil pesto and stir everything together gently to coat.
Cook for 1-2 minutes more to heat everything through and allow the flavors to meld.
Serve Hot: Remove the skillet from the heat and serve immediately for the best flavor and texture.
