Springtime Chicken Skillet

Ingredients

• 2 lb chicken breast boneless skinless cut into 2- to 3-inch strips
• 1 teaspoon salt 
• 1 teaspoon pepper black freshly ground
• 2 tablespoons olive oil 
• 1 cup asparagus fresh chopped
• 0.5 cup avarakkai / broad beans fresh shelled drained (from 19-oz can)
• 0.3 cup chicken broth (from 32-oz carton)
• 2 cups radicchio thinly chopped
• 1 cup parsley fresh italian chopped (flat-leaf)
• 0.5 cup mint leaves fresh
• 1 medium shallots 
• 3 tablespoons juice of lemon fresh
• 0.5 cup olive oil 

Equipment

• food processor
• bowl
• frying pan

Directions

1. Heat 10- to 12-inch skillet over medium heat.
2. Sprinkle chicken strips with salt and pepper.
3. Drizzle skillet with 2 tablespoons olive oil.
4. Add chicken; cook until browned on 1 side. Turn chicken; add asparagus, fava beans and broth. Cook until chicken is no longer pink in center and asparagus is crisp-tender.
5. Meanwhile, in food processor, place all Mint Pesto ingredients except olive oil. Cover; process with on/off pulses until combined. While processor is running, pour 1/2 cup olive oil in steady stream, processing until mixture resembles pesto.
6. Pour Chicken-Veggie
7. Mixture into large serving bowl.
8. Add radicchio and Mint Pesto; toss well to combine.
9. Serve immediately.