Pesto Chicken and Asparagus

This recipe is from my Taste of Home magazine and it is so good!  Even my one year old could not get enough!

1 lb. boneless, skinless chicken breasts, cut into cubes
1 lb. fresh asparagus, cut into 1 inch pieces
1 c. heavy whipping cream
1/2 c. prepared pesto
olive oil
couscous, prepared according to the directions on the package


-  In a large skillet cook the cubed chicken in olive oil until not longer pink.  Salt and pepper to taste.
-  Remove chicken from the pan and set aside.
-  In the same pan cook asparagus in olive oil until crisp-tender.
-  Stir in whipping cream and pesto.
-  Return chicken to the asparagus and cream mixture and heat through.
-  Serve over couscous and enjoy!

1 comment:

Carole said...

Hi there, this is a really nice post about asparagus. It would be great if you linked to it in my Food on Friday series. This week it is about all things asparagus. Food on Friday


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