Today, my eldest daughter is the chef of the day!
Right after school just now, she went to Cold Storage and bought ingredients to cook this dish, Pesto Chicken and Veggies.
She did this on her own initiatives and I am always happy to see any of my daughters doing so 🙂
So looks like I shall enjoy my dinner very much cos it’s being cook by someone else 😉
This is the dish … (she sent me a photo via watsapps just now). She could not find asparagus and so substitute it with capsicum. Looks good and according to my gal, it tasted good too!
I can’t wait to eat it! 🙂
Pesto Chicken & Veggies
2 tablespoons olive oil
1 pound chicken thighs, boneless and skinless, sliced into strips
1/3 cup sun-dried tomatoes, drained of oil, chopped
1 pound asparagus, ends trimmed, cut in half, if large
1/4 cup basil pesto
1 cup cherry tomatoes, yellow and red, halved
Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, 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.
Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.
Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 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.