Enjoy a burst of flavors with this Colorful Chicken Pesto dish. Tender chicken breasts are coated in a homemade basil pesto and then cooked with vibrant asparagus, sun-dried tomatoes, and peppers. This dish is not only visually appealing but also incredibly delicious. The combination of the fresh basil pesto, tender chicken, and vibrant vegetables creates a satisfying and wholesome meal that is perfect for any occasion. Plus, it's quick to make and can be on your table in just under 30 minutes!
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup packed fresh basil leaves
- 2 cloves garlic, minced
- ¼ cup pine nuts
- ¼ cup grated Parmesan cheese
- ¼ cup olive oil
- 1 bunch asparagus, trimmed
- ½ cup sun-dried tomatoes, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
Directions
- Season the chicken breasts with salt and pepper on both sides. Set aside.
- In a food processor, combine the basil, garlic, pine nuts, Parmesan cheese, and olive oil. Process until smooth to make the basil pesto.
- Heat a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove the cooked chicken from the skillet and set aside.
- In the same skillet, add the asparagus, sun-dried tomatoes, and bell peppers. Cook for 4-5 minutes, or until vegetables are tender-crisp.
- Return the cooked chicken breasts to the skillet. Pour the basil pesto over the chicken and vegetables. Stir well to coat everything in the pesto.
- Cook for an additional 2-3 minutes, or until the chicken and vegetables are heated through and the flavors have melded together.
- Serve the colorful chicken pesto with asparagus, sun-dried tomatoes, and peppers hot and enjoy!
