Ingredients (serves 2):
1 tbsp olive oil
2 boneless skinless chicken breasts
1 bunch asparagus
1/4 cup basil pesto
1/3 cup heavy cream
1/4 tsp salt
1/4 tsp pepper
1. Heat the olive oil in a large skillet over medium heat. Add the chicken. (Cut the breasts in half if they're very thick.) Heat for 6 minutes, then flip.
2. Cut the root ends off the asparagus, then add to the skillet while the chicken continues cooking for about 5 minutes.
3. Add the pesto, cream, salt, and pepper, and let it come to a boil. Then serve all together!
No comments:
Post a Comment