Chicken Saute with Asparagus and Cherry Tomatoes

Delicious food in 30 minutes with minimal effort is my goal these days with a seven-month-old baby, so I was pleased to discover this recipe today at Central Market in Poulsbo. This has big flavor with in-season ingredients and was a definite crowd-pleaser in my house this evening. Serves 4.

Protip: When it comes to pesto, buy the large jars of fresh pesto at Costco. Divide it among 3-4 Ziploc bags and freeze them flat. This way, you'll have beautiful, fresh basil flavor on hand at all times because fresh pesto freezes like a dream!

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
Salt and pepper, to taste
2 tablespoons olive oil
1 cup cherry tomatoes, halved
1 pound asparagus spears, trimmed and cut into 1 inch piece
3 large cloves garlic, sliced
1/2 cup chicken broth
1/2 lemon's (3 tablespoons) juice
2-3 tablespoons prepared basil pesto (or 4 tablespoons fresh basil, minced)

Season chicken with salt and pepper. Heat 1 tablespoon oil in a saute pan over medium-high. Brown chicken and remove. Saute asparagus until crisp-tender and remove. Cook the tomatoes until slightly softened, about a minute and remove. Reduce the heat to medium and brown garlic in the remaining oil for 30 seconds. Add broth and lemon juice. Simmer three minutes and stir in chicken, vegetables, and pesto. Adjust seasoning to taste. Serve with brown rice or pasta (spaghetti or the small shells).