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.
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.