Chicken and Asparagus Toss

• 1 tsp. corn starch
• 1/2 cup CLASSICO Basil Pesto di Genova
• 1/2 cup 25%-less-sodium chicken broth
• 2 Tbsp. extra virgin olive oil, divided
• 1 lb. (450 g) boneless skinless chicken breasts, cut into thin strips
• 1 lb. (450 g) fresh asparagus spears, trimmed, cut into 1-inch lengths
• 1 each red and yellow pepper, cut into thin strips
• 1 red onion, cut into thin wedges

1. Whisk corn starch, pesto and broth until blended.
2. Heat 1 Tbsp.
3. oil in wok or large skillet on medium-high heat.
4. Add chicken; stir-fry 3 to 5 min.
5. or until done.
6. Remove from wok; cover to keep warm.
7. Add remaining oil to wok.
8. Add vegetables; stir-fry 3 to 5 min.
9. or until crisp-tender.
10. Add corn starch mixture; cook 1 to 2 min.
11. or until thickened, stirring constantly.
12. Return chicken to skillet; stir-fry 1 min.
13. or until heated through.

corn starch, genova, extra virgin olive oil, chicken breasts, lengths, yellow pepper, red onion

Taken from www.kraftrecipes.com/recipes/chicken-asparagus-toss-187277.aspx (may not work)