Chicken, Basil Pesto and Veggies by Jamela by Pink

olive oil, chicken thighs, sun-dried tomatoes, asparagus, basil pesto, cherry tomatoes, parsley, chicken broth

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– 2 tablespoons olive oil
– 1 1/2 pound chicken thighs, boneless and skinless, sliced into strips
– 2/3 cup sun-dried tomatoes, drained of oil, chopped
– 1 pound asparagus, ends trimmed, cut in half, if large
– 1 cup basil pesto
– 2 cup cherry tomatoes, yellow and red, halved
– 1/2 cup of fresh chopped parsley
– 1/2 cup of chicken broth

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