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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 that you will need some water to thin.

5. Combine the chicken breasts and the sauce in a large bowl.

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!