Sheet Pan Pesto Chicken with Asparagus Tomatoes and Walnuts
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Category
Main Course
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Cusine
American
What do you need?
How to make?
Ingredients
1 1/2 cups packed fresh basil leaves
1/4 cup Fishers Walnuts Halves and Pieces
1/4 cup finely shredded parmesan cheese
2 cloves garlic
1/2 cup olive oil
Salt and freshly ground black pepper
1 1/2 lbs boneless skinless chicken breasts
1 lb asparagus
1 pint fresh grape tomatoes
1/2 cup Fishers Walnuts Halves and Pieces
Directions
Preheat oven to 400 degrees. For the pesto, add basil leaves, 1/4 cup walnuts, parmesan and garlic to a food processor. Pulse until coarsely chopped. Add olive oil, season with salt and pepper to taste and pulse until everything is finely chopped and well combined. Set aside. Line a rimmed 18 by 13-inch baking sheet with a sheet of parchment paper or spray with non-stick cooking spray. Place chicken and asparagus on sheet pan, pour over 1/4 cup of the basil pesto. Season chicken and asparagus with salt and pepper and toss everything to evenly coat. Spread into an even layer and roast in preheated oven for 10 minutes. Remove from oven, carefully drain off excess liquid from one corner if needed . Add tomatoes, toss everything and return to oven and continue to roast until chicken is cooked through , about 8 - 12 minutes longer. Remove from oven, spoon over another 1/4 cup of the pesto and toss . Sprinkle in walnuts. Serve immediately with more pesto if desired .
