Chicken Pesto

We’ve been predominantly Paleo for about 18 months now; me willingly, Mr. B begrudgingly. In the beginning as your collecting meals, your arsenal is small and repeats are often. However this little ditty has been on repeat by choice.  Full of color and taste, it’s a treat for your senses. Plus, it’s all made in one pan…can I get a what, what?! Actually we like this meal so much we double up and make two pans, so we can enjoy the extra for lunch the next day!

Ingredients

  • 4 boneless, skinless chicken breasts cut into strips
  • 2 TBSP olive oil
  • 2 bunches of asparagus, trimmed and cut in half
  • 2 pints of cherry tomatoes medley (orange, yellow, and red)
  • 8 oz of white mushrooms, sliced
  • 1 large shallot, sliced
  • 1/3 cup sun-dried tomatoes, drained of oil, chopped (optional)
  • 1 serving of Pesto sauce (recipe below)
  1. Heat oil in a large skillet (may need two, depending on the size) over medium high heat. Add the chicken and cook until done. Remove chicken to a plate.
  2. Add asparagus and cook about 3-5 minutes. Add tomatoes, mushrooms, shallot, and sun dried tomatoes to remaining oil and cook an additional 5-7 minutes or until vegetables are slightly tender.
  3. At this point I like to add a splash of chicken broth or water to skillet to deglaze the pan and get all those tasty bits scraped up. Add chicken back to the skillet.
  4. Add pesto sauce and toss to evenly coat. Serve and enjoy!

Pesto Sauce

  • 1 oz pine nuts, lightly roasted in a pan with olive oil
  • 1 cup packed basil leaves
  • 2 cloves of garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup + 1 tablespoons olive oil

Combine basil, nuts, garlic, salt, and pepper in a processor until chopped, Add oil and blend until smooth.

Have you tried this recipe? Let me know what you think!



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