One-Pan Pesto Chicken

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  6 thigh, bone removed or 564g

• Salt

  Table

  1 dash or 0.4g

• Sun-dried tomatoes

  6 tbsp or 20g

• Asparagus

  Raw

  1 lb or 453g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ¼ cup or 62g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

Directions

1. Warm a large skillet over medium heat and add the olive oil.
2. Add the chopped chicken thighs, season with a pinch of salt, and stir in half of the sun-dried tomatoes. Cook, stirring occasionally, until browned and cooked through to 165°F, about 5–10 minutes. Transfer the chicken and tomatoes to a plate, leaving the oil in the pan.
3. Trim the woody ends from the asparagus and cut into spears. Add to the skillet, season with a little more salt, and add the remaining sun-dried tomatoes. Sauté over medium heat until crisp-tender, 5–10 minutes, then transfer the asparagus to a serving platter.
4. Return the chicken to the skillet, add the pesto, and toss over low to medium heat until coated and warmed through, 1–2 minutes.
5. Remove from the heat and fold in the halved cherry tomatoes. Serve the pesto chicken with the sautéed asparagus.