1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 cup heavy whipping cream
1/2 cup prepared pesto
1/8 teaspoon pepper
Hot cooked couscous
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.