Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes1 tablespoon olive oil1 pound fresh asparagus, trimmed and cut into 1-inch pieces1 cup heavy whipping cream1/2 cup prepared pesto1/8 teaspoon pepperHot cooked couscous
Preparation
In a large skillet, saute chicken in oil until no longer pink. Remove and set aside. In the same skillet, saute asparagus until crisp-tender. Stir in the cream, pesto and pepper until blended. Return chicken to the pan; heat through. Serve with couscous.
