Pesto Chicken Skillet 
Each time I make a batch of homemade pesto I ask myself why I don’t make it more often! It’s just SO good, and brightens up any meal!
Pesto is especially fantastic as a marinade for chicken or fish, so you’re in for a treat!
Pop Quiz: What’s the FIRST thing you think of when you think of asparagus!
Asparagus isn’t just delicious, it’s also incredibly nutrient-dense … and it’s also low in calories, with a half-cup serving containing only 20 calories!
It’s an excellent source of vitamins A, C, and K, disease-fighting antioxidants, and fiber.
Among its health benefits, asparagus can help 1) promote digestive health and 2) reduce your risk of diabetes.
It’s also believed to help lower high blood pressure and it’s high in folate, which helps reduce the risk of neural tube defects during pregnancy.
TRIVIA FACT: These little green (or white and purple) stalks are actually part of the lily family.
Asparagus is especially delicious grilled, roasted or steamed until perfectly tender-crisp (and NOT overcooked).
Delicious Fresh Homemade Pesto
Ingredients:
- 1 cup (packed) fresh basil leaves (no stems)
- 1 Tbsp pine nuts
- 2 large fresh garlic cloves
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated parmesan cheese
Pesto Instructions:
Combine basil, pine nuts and garlic in a food processor, or high speed blender and pulse until very well blended.
With your machine running slowly drizzle in the oil and process until smooth.
Add the cheese and process just long enough to combine.
Store any leftover pesto in the fridge in a sealed container for up to 10 days.
Rachel’s tip:
Make SURE that you actually love the taste of the olive oil that you use for your pesto sauce, because your pesto will come out tasting very much like the oil you use (each oil has it’s own unique flavor).
makes about 4 servings
Ingredients:
- 1 lb chicken breast, cut into bite sized pieces
- 2 cups ripe cherry tomatoes
- 1 Tbsp olive oil
- 1 lb crisp asparagus, ends trimmed
- 1/2 cup homemade pesto (recipe above)
- sea salt and freshly ground black pepper, to taste
- fresh basil leaves, to garnish
Instructions:
Season your chicken with sea salt and pepper to taste. Add pesto sauce and stir to coat. Let your chicken pieces marinate for 15-20 minutes.
Add oil to a large skillet over medium heat. Add in the asparagus and season lightly with sea salt and pepper, cook turning on all sides, for about 5 minutes until crisp-tender. Set asparagus aside on a plate. Add in the tomatoes and cook until they just start to burst, about 4 minutes. Set aside.
Add in your pesto marinated chicken and cook stirring frequently until golden and cooked through, about 8 minutes.
Return asparagus and tomatoes back into your skillet to heat them up.
Garnish with fresh basil and enjoy!
Rachel
Ingredients
- 1 lb chicken breast, cut into bite sized pieces
- 2 cups ripe cherry tomatoes
- 1 Tbsp olive oil
- 1 lb crisp asparagus, ends trimmed
- 1/2 cup homemade pesto (recipe above)
- sea salt and freshly ground black pepper, to taste
- fresh basil leaves, to garnish
Instructions
- Season your chicken with sea salt and pepper to taste. Add pesto sauce and stir to coat. Let your chicken pieces marinate for 15-20 minutes.
- Add oil to a large skillet over medium heat. Add in the asparagus and season lightly with sea salt and pepper, cook turning on all sides, for about 5 minutes until crisp-tender. Set asparagus aside on a plate. Add in the tomatoes and cook until they just start to burst, about 4 minutes. Set aside.
- Add in your pesto marinated chicken and cook stirring frequently until golden and cooked through, about 8 minutes.
- Return asparagus and tomatoes back into your skillet to heat them up.
- Garnish with fresh basil and enjoy!
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