Just a simple recipe of chicken and fresh summer veggies!
I was featured in Chattanooga’s HealthScope Magazine’s April 2019’s 30th anniversary issue!
2 Tbsp. cooking oil (olive or canola
1 Ib. boneless, skinless chicken tenderloins
Salt and pepper, to taste
1/3 cup sun-dried tomatoes, chopped
1 Ib. asparagus, ends trimmed, cut in half
1 cup grape tomatoes, halved
1 yellow bell pepper, thinly sliced
1/4 cup pesto (store bought or homemade)
1/4 cup 2% milk or heavy cream
Grated Parmesan cheese
1/4 cup fresh parsley, chopped
- Heat oil in a large skillet over medium-high heat. Lightly season chicken on both sides with salt and pepper (about 1/2 teaspoon each in total) and cook on each side for 5-7 minutes, until chicken has cooked thoroughly and is lightly browned. Remove chicken and let it rest.
- If necessary, add another tablespoon of oil. Add sun-dried tomatoes, asparagus, grape tomatoes, and bell peppers to skillet. Cook for another 5 minutes, stirring occasionally.
- Reduce heat to low. Slice chicken in 1/2-inch strips and add to skillet. Add pesto and cream and stir to combine. Add a pinch of salt and pepper if needed.
- Continue to stir occasionally while the mixture is heating, about 3 minutes. Garnish with Parmesan cheese and fresh parsley.
Hailing from Tunnel Hill, Georgia, Danielle Townsend loves to cook because she loves food! Danielle incorporates lots of raw vegetables into her dishes because of the brightness of the colors, the crispness, and the pure freshness veggies add.