Chicken and Veggies, toss in a delicious pesto, sundried tomato sauce. Few ingredients, 30 minutes and cook all in one pan. Easy peasy!
Wash and pat dry the chicken strips. Season with garlic powder, salt & pepper, to taste.
Heat a large skillet over medium high heat, add in olive oil, minced garlic, cook until fragrant.
Toss in the chicken strips, sun dried tomato and cook for 2 minutes, flipping a few times until chicken is well combined with the sun dried tomato. Add in pesto sauce, and cook for an additional 5 minutes, letting the chicken soaking all that sauce nicely and until chicken is cooked through.
Remove the chicken and transfer to a large bowl.
If needed, drizzle some more oil to the skillet. Add in sliced onion and 1 tablespoon of sundried tomato. Cook for 30 seconds or so. Add in asparagus and season generously with salt. Cook for 5 minutes until asparagus are soften.
Add the chicken back to the pan, stir evenly to coat. Toss in a handful of tomatoes, cook for another 1-2 minutes, until everything is heat through.