Ingredients :

• 2 tablespoons olive oil
• 1 lb (0.45 kg) chicken thigh, without bones or skin and cut into strips
• Salt and pepper
• 1/3 cup (85 mL) sun-dried tomatoes
• About ten asparagus, with the ends removed
• 1/4 cup (65 mL) pesto
• 1 cup (250 mL) cherry tomatoes (red and yellow), halved

Preparation :

1. Heat a large saucepan over medium heat, add the olive oil and the chicken. Season the chicken with salt and pepper.
2. Add half of the sundried tomatoes and cook for 5 to 10 minutes or until the chicken is cooked through. Remove the chicken and tomatoes from the pan.
3. Add the asparagus. Season generously with salt. Add the remaining sundried tomatoes and cook for 5 to 10 minutes or until the asparagus is cooked through. Remove the asparagus.
4. Return the chicken. Add the pesto. Heat for 1 minute or 2. Return the asparagus. Add the cherry tomatoes.
5. Serve ????

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