Step 1

CHICKEN: In a small bowl, whisk together all of the Pesto Chicken Rub ingredients. Rub mixture all over chicken and let sit at room temperature while you prep your veggies (up to 30 minutes) or refrigerate up to 8 hours then bring to room temperature before cooking.

Step 2

When ready to cook, heat 1 tablespoon oil in large skillet over medium-high heat. Once very hot, add chicken and cook 2-3 minutes or until golden, flip, cover, and reduce heat to medium. Continue to cook 4-7 minutes (depending on thickness) or until chicken is cooked through. Transfer to plate and tent with foil.

Step 3

SAUCE: Reduce heat to medium and melt 1 tablespoon butter in 1 tablespoon olive oil (do not wipe out skillet). Add mushrooms, and cook, stirring often, for 4 minutes then add shallots, oregano, thyme and red pepper flakes; cook 3 more minutes, stirring often. Sprinkle in flour and garlic and cook 1 minute, stirring often (it will be thick).

Step 4

Turn heat to low. Slowly stir in half of the chicken broth. Whisk remaining half of broth with 1 tablespoon cornstarch and gradually add to skillet followed by cream/half and half. Bring to a simmer for 1 minute or until slightly thickened. Add 1/4 cup pesto, chicken bouillon (optional) asparagus and simmer 2 minutes or until asparagus is crisp tender and sauce has thickened. If sauce becomes too thick, add chicken broth or cream to thin.

Step 5

Stir in peas followed by Parmesan until melted. Add chicken back to skillet. Season with additional salt and pepper to taste. Serve with/over noodles, potatoes or rice and garnish with freshly grated Parmesan Cheese.