- 3 oz pancetta, diced
- 2-3 boneless, skinless chicken breasts, cut into bite-sized chunks
- 1/2 sweet yellow onion, cut into large chunks
- 20 cherry or grape tomatoes
- 10 asparagus spears, ends trimmed off, cut into thirds
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Couscous or brown rice, prepared per instructions
- A handful of fresh basil, chopped
Cook pancetta in a skillet over medium heat. Once it's crispy, remove from heat and drain on a paper towel.
Add chicken and onions to the pan and cook, stirring occasionally, for about 7 minutes. Add the tomatoes, asparagus, and pancetta, and cook for 2-3 minutes, stirring occasionally. Add garlic and stir frequently for 45 seconds. Remove from heat and serve over couscous or rice. Top with fresh basil. Enjoy.