1 pound chicken thighs boneless and skinless, sliced into strips
1/3 cup roasted red pepper bruschetta, drained of oil, chopped
1 pound asparagus ends trimmed, cut in half, if large (alternatively green beans)
1/4 cup basil pesto
1 cup cherry tomatoes yellow and red, halved
Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of the red peppers - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.
Add asparagus (ends trimmed), seasoned generously with salt, remaining half of peppers, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.
Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.