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!


  • 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)
  1. Cut chicken breasts into bite-sized pieces
  2. Season evenly with salt & pepper
  3. In a large skillet, heat olive oil over medium heat
  4. Add chicken and cook for 4-5 minutes per side, or until golden brown
  5. Remove chicken from skillet, set aside & keep warm
  6. 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)
  7. Add cream, and cook for 3-4 minutes, or until reduced by half
  8. Stir in pesto
  9. Return chicken to skillet and cook for 3-4 minutes longer, or until heated through. Serve immediately

photo (3)

About Farmgirl Hipster

“Live in the sunshine, swim the sea, drink the wild air…” - Ralph Waldo Emerson

Posted on June 5, 2013, in Food Pintrinspiration. Bookmark the permalink. Leave a comment.

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