Chicken and Asparagus with Pesto Sauce

This is becoming one of my favorite, easy, go-to meals. It’s so super simple. I made two minor changes to the original recipe – I cut up the chicken first to make it more bit-sized with the asparagus and so it cooks faster. I also added only half a cup of regular whipping cream to cut down on the calories. And, it still tastes just as delicious!

Ingredients:

3 boneless skinless chicken breasts, chopped into bite-sized pieces
2 Tablespoons Olive Oil
1 pound thin asparagus (or 2lbs thick), trimmed and cut into 1″ pieces
1/2 cup whipping cream
2 Tablespoons prepared pesto (found next to your jarred spaghetti sauces)

Cut chicken breasts into bite-sized pieces
Season evenly with salt & pepper
In a large skillet, heat olive oil over medium heat
Add chicken and cook for 4-5 minutes per side, or until golden brown
Remove chicken from skillet, set aside & keep warm
Add asparagus to skillet and cook for 1-2 minutes, or until just tender (a little longer if you’re having to use thick asparagus)
Add cream, and cook for 3-4 minutes, or until reduced by half
Stir in pesto
Return chicken to skillet and cook for 3-4 minutes longer, or until heated through. Serve immediately