Thursday, March 29, 2012

Welcome Spring with Asparagus!

Pesto Chicken & Asparagus ala ~DKBB~
(original recipe by Brooke Icenhour, in Apr/May 2012 Taste of Home)
This is the time of year you can find decent fresh asparagus in your local grocery stores. Here's a really yummy, and quick, recipe to showcase that fresh asparagus.
1 lb. cubed boneless chicken breasts
1 tbsp. olive oil
1 c. fresh asparagus, cut into 1-inch pieces (note: almost any fresh vegetable could be used)
1 tbsp. olive oil
1 c. whipping cream
½ c. prepared pesto
Cracked pepper
Kosher salt
8 oz. prepared pasta of your choice (or rice, couscous....whatever you desire)
  • In medium skillet, cook the cubed chicken breasts in 1 tbsp. olive oil until they are no longer pink.
  • In large skillet, sauté asparagus in 1 tbsp. oil until crisp-tender.
  • Stir in whipping cream and prepared pesto.
  • Season to taste with cracked pepper and kosher salt.
  • Add cooked chicken cubes and heat thoroughly.
Serve over cooked pasta (or couscous, or rice, or whatever you desire). Enjoy!