2 tablespoons olive oil
500g chicken thighs boneless and skinless, sliced into strips
1/3 cup sun-dried tomatoes drained of oil, chopped
250g asparagus ends trimmed, cut in half
1/4 cup basil pesto (I make my own but you can buy some really good ones in the supermarket -
just look for clean ingredients lists)
1 punnet of cherry tomato medley
1. Heat a large pan on medium heat. Add 2 tablespoons olive oil and sliced chicken thighs.
Season with salt and pepper.
2. Once chicken is brown, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.
3. Toss asparagus through remaining oil in pan. Season with salt and pepper. Add remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus.
4. Add chicken back to the pan, add pesto, stir to coat on low-medium heat until chicken is
reheated (for roughly 1 or 2 minutes). Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.