Super Vegetable Pesto Pasta With Pan Seared Oven Roasted Chicken

1. 1

   Place pin nuts in a non-stick skillet and toast over medium heat until slightly browned (3 to 5 mins).

2. 2

   While pin nuts are toasting, put remaining 9 ingredients in a food processor.

3. 3

   When pin nuts are toasted add them to the food processor and mix pesto sauce until smooth.

4. 4

   In a large pot, start boiling water for pasta.

5. 5

   Preheat oven to 375 degrees.

6. 6

   While water is coming to a boil, cut up the asparagus, scallions and tomatoes, keeping them all separate from one another.

7. 7

   Cook spaghetti according to box directions. Add asparagus to water 5 minutes before pasta is fully cooked, strain, and replace in pot over lowest heat setting. Add pesto sauce to spaghetti and mix.

8. 8

   Heat oil in oven proof skillet over medium-high heat.

9. 9

   Fillet chicken breasts in half, sprinkle with grill seasoning, coat with flour and place in skillet and cook 2-3 mins on each side until slightly browned.

10. 10

    Add tomatoes and scallions to chicken and place skillet into preheated oven.

11. 11

    Cook chicken for 15-20 minutes.

12. 12

    When chicken is done, remove from oven.

13. 13

    Place Pesto-asparagus pasta on a plate and place a slice of chicken on top. Garnish as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.