Super Vegetable Pesto Pasta With Pan Seared Oven Roasted Chicken - cooking recipe

Ingredients

PESTO SAUCE
1/2 cup pine nuts
2 cups fresh basil
1/4 cup fresh thyme
1 cup fresh parsley
2 garlic cloves
1 cup parmesan cheese, grated
3/4 cup extra virgin olive oil
1 teaspoon sea salt
2 teaspoons balsamic vinegar
1 teaspoon ground black pepper
CHICKEN VEGGIES PASTA
2 tablespoons extra virgin olive oil
4 chicken breasts
2 tablespoons McCormick grill seasoning
2 cups flour
4 plum tomatoes
3/4 cup scallion, chopped
2 cups asparagus, chopped
12 ounces whole wheat spaghetti

Preparation

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.