Directions

1. Preboil the potatoes until they are easy to pierce with a fork. Let cool & cut into bite sized pieces.
2.  Preheat an oven to 400 degrees F.
3. In a parchment lined baking dish add the pre-boiled potatoes, carrots, and a drizzle of the sundried tomato oil. Bake for 10 minutes to give them a head start.
4.  Combine the creamy sundried tomato sauce ingredients in a blender or food processor until smooth. The sundried tomatoes make it thick, so you will need some water to thin.
5.  In a large bowl, combine the chicken breasts and all of the sauce.
6. Add the saucy chicken breasts and chopped asparagus throughout the pan. Drizzle the rest of the sauce over the pan. Transfer to the oven and bake for ~25 minutes or until the chicken reaches an internal temp of 165 degrees F.
7.  Remove from the oven and let rest for a 2-3 minutes.
8. Garnish with fresh shaved parmesan, basil leaves, a drizzle of balsamic vinegar, and some salt & pepper!