Add sweet potato and 1/2 cup of chicken broth to the skillet and turn down to medium. Cook for 7-10 minutes until the sweet potato is tender. Add asparagus, sun-dried tomatoes, and 1/2 cup of chicken broth and cook for another 3-4 minutes. Add chicken back to the skillet along with the basil pesto and cook for another 1-2 minutes. Remove from heat and serve.