Hi, I'm Liz

I'm a midwestern girl who lives in Iowa with my amazing husband, Tim and our incredible son Theodore.  I love to cook, entertain family and friends, visit unknown travel destinations, and enjoy the occasional martini.  

 

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One Pan Pesto Tomato Chicken

October 2, 2017

This dinner was all kinds of good.  Full of RICH, SAVORY flavors wrapped into a light, skillet dish.  

 

While it does say "One Pan" - I don't want to mislead you.  This dish has a few extra steps (it's not just a dump and forget kind of dish), but completely worth it!! 20 minutes later and you've got a delicious meal on the table.

 

Enjoy! 

 

 

1 Pan Pesto Tomato Skillet  

(Inspired from here

  • 2 Tbsp. olive oil

  • 1 lb. chicken boneless chicken breasts, sliced into strips, seasoned with salt 

  • 1/3 C. sun-dried tomatoes, drained of oil, chopped

  • 1 lb. asparagus, ends trimmed, cut in half

  • 1/4 C. basil pesto

  • 1 C. cherry tomatoes, halved

Heat a large skillet on medium heat, add 2 Tbsp. olive oil, add sliced chicken breasts, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes.  Continue to flip chicken a couple of times until completely cooked through.  Remove chicken and sun-dried tomatoes from the skillet, leaving oil in.

 

Add asparagus, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.

 

Add chicken back to the skillet, add pesto and halved cherry tomatoes, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat.  Add chicken and tomatoes to the serving plate with asparagus.

 

 

 

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