ONE-PAN PESTO CHICKEN AND VEGGIES

This is a first for me, I have never given a poor rating on anything. I made this exactly as directed. I let it rest for 10 minutes before serving. Thank goodness I didn’t make it for company. It was just me and my husband. The potatoes and carrots were not done but the chicken was. So, I took the chicken out of the pan and cooked the potatoes and carrots another 35 minutes.

We sat down to eat and boy was I disappointed!! I hated it and my husband said I don’t think this is going to be made again. I said ABSOLUTELY NOT.Flavors didn’t compliment each other!

Ingredients

Pesto

• 1/2 cup olive oil
• Salt and freshly ground black pepper
• 2 cloves garlic , peeled
• 1 1/2 cups (48g) packed fresh basil leaves
• 1/4 cup Fishers Walnuts Halves and Pieces
• 1/4 cup finely shredded parmesan cheese

Chicken and Veggies

• 1 pint (2 c) fresh grape tomatoes
• 1/2 cup Fishers Walnuts Halves and Pieces
• 1 1/2 lbs boneless skinless chicken breasts , diced into 1-inch pieces
• 1 lb asparagus (don't use thick spears), tough ends trimmed and discarded remaining diced into 1 1/2-inch pieces

Instructions

1. Preheat oven to 400 degrees.
2. For the pesto, add basil leaves, 1/4 cup walnuts, parmesan and garlic to a food processor. Pulse until coarsely chopped. 
3. Add olive oil, season with salt and pepper to taste and pulse until everything is finely chopped and well combined. Set aside.
4. Line a rimmed 18 by 13-inch baking sheet with a sheet of parchment paper or spray with non-stick cooking spray. 
5. Place chicken and asparagus on sheet pan, pour over 1/4 cup of the basil pesto. 
6. Season chicken and asparagus with salt and pepper and toss everything to evenly coat. 
7. Spread into an even layer (don't let chicken pieces overlap) and roast in preheated oven for 10 minutes. 
8. Remove from oven, carefully drain off excess liquid from one corner if needed (use a spatula as a guard to keep the ingredients from falling). 
9. Add tomatoes, toss everything and return to oven and continue to roast until chicken is cooked through (larger pieces should be 165 degrees in center), about 8 - 12 minutes longer. 
10. Remove from oven, spoon over another 1/4 cup of the pesto and toss (or just add the 1/4 cup to individual servings). Sprinkle in walnuts. 
11. Serve immediately with more pesto if desired (or just reserve remaining pesto in refrigerator for another use - it can be frozen also).
12. Recipe source: Cooking Classy