Super Vegetable Pesto Pasta With Pan Seared Oven Roasted Chicken

Total Time
40mins
Prep
20 mins
Cook
20 mins

I have tried many different pesto recipes and tried to combine what I liked most from all of them to create this pesto sauce. I LOVE baked tomatoes with basil and balsalmic vinegar, so that is why I added these three to the recipe. The asparagus was on hand and thought it would bring a nice flavor to the recipe, as well as the scallions.

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Ingredients

Nutrition

Directions

  1. Place pin nuts in a non-stick skillet and toast over medium heat until slightly browned (3 to 5 mins).
  2. While pin nuts are toasting, put remaining 9 ingredients in a food processor.
  3. When pin nuts are toasted add them to the food processor and mix pesto sauce until smooth.
  4. In a large pot, start boiling water for pasta.
  5. Preheat oven to 375 degrees.
  6. While water is coming to a boil, cut up the asparagus, scallions and tomatoes, keeping them all separate from one another.
  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. Heat oil in oven proof skillet over medium-high heat.
  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. Add tomatoes and scallions to chicken and place skillet into preheated oven.
  11. Cook chicken for 15-20 minutes.
  12. When chicken is done, remove from oven.
  13. Place Pesto-asparagus pasta on a plate and place a slice of chicken on top. Garnish as desired.