Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 cup cherry tomatoes, halved
  • 1 lb asparagus, trimmed and cut into 2-inch pieces
  • 1/2 cup basil pesto
  • 1/2 cup heavy cream
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tbsp lemon juice

Instructions:

  1. Pat the chicken cubes dry with a paper towel. Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken in a single layer and cook without stirring for 3-4 minutes until a mahogany-colored crust forms. Flip and cook for another 3 minutes until golden on all sides. Remove chicken and set aside.
  2. In the same skillet, add the asparagus and cherry tomatoes. Sauté for 4-5 minutes until the asparagus is bright green and the tomatoes just begin to soften.
  3. Reduce heat to medium-low. Stir in the basil pesto and heavy cream, scraping the bottom of the pan to release the browned chicken bits. Stir constantly for 2 minutes until the sauce begins to bubble gently.
  4. Return the seared chicken and any juices back into the skillet. Stir in the grated Parmesan cheese and lemon juice. Simmer for another 2-3 minutes until the sauce thickens and clings to the chicken. Remove from heat immediately.