Ingredients
Method
1.Cook chicken breasts in a heated, greased large fry pan or bbq grill, until golden on both sides and cooked through. Remove from pan, cover to keep warm. Add cream, stock cube and the pesto to pan, stirring until stock cube is dissolved. Blend cornflour with 2 tbsp water then add to pan, stirring constantly until sauce boils and thickens.
2.Meanwhile, trim stems on asparagus spears then cut spears in half lengthways. Steam or microwave asparagus spears until tender, drain. Place chicken fillets on serving plates, top with steamed asparagus spears and creamy pesto sauce. Serve with steamed vegetables or salad of your choice.
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