Coat the chicken with the pesto, season.
Heat a griddle or frying pan, grill/fry the chicken for approx. 2 mins. on each side, remove.
Vegetables & sauce
Cook the asparagus in salted water until just about done. Add the sugar snaps at the end, cook for approx. 2 mins., drain the vegetables and return to the pan. Pour in the cream, bring to the boil, season, cut the chicken into pieces, add to the pan, warm through and plate up. Garnish with the almonds and cranberries.