Chicken Pesto Pasta

1 lb chicken breasts, trimmed

1 tsp salt, (divided)

1/4 tsp black pepper

1 lb asparagus, ends trimmed and cut into 2 inch pieces

2 cups heavy whipping cream

4 Tbsp pesto sauce

4 Tbsp olive oil

12 oz fettuccini pasta, (or linguine)

Cook pasta in a pot of salted boiling water according to package instructions to your desired doneness. While pasta is cooking, proceed with the recipe then add drained cooked pasta to the sauce in step 5.

Cut chicken breasts in half lengthwise and season all sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat a large, deep skillet over medium heat with 2 Tbsp olive oil. When oil is hot, add chicken in a single layer and saute until fully cooked through (3 min per side). Remove from pan and rest 5 minutes, then slice into bite-sized strips.

Add 2 Tbsp olive oil to the same pan with asparagus pieces. Sautee stirring occasionally for 2-3 minutes or until crisp tender.

Add 2 cups heavy whipping cream, bring to a simmer and cook 3 minutes, stirring occasionally. Stir in 4 Tbsp pesto then add chicken breasts and cook 2 minutes. Season sauce with 1/2 tsp salt or to taste.

Add cooked pasta, stirring to coat noodles in sauce. Remove form heat and serve right away.