Super Vegetable Pesto Pasta With Pan Seared Oven Roasted Chicken

Recipe by Drazen
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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