Preheat oven to 350 degrees F (180 degrees C).
Trim Asparagus (8 ounce) by snapping the thicker bottom ends where they break naturally. Cut into one inch pieces on the bias, and set aside.
Slice Cherry Tomato (5 ounce) in half, and set aside.
Pick Fresh Basil (0.25 ounce) leave from stem and discard stems. Set leaves aside.
To create the pesto, place Basil leaves, roasted Pine Nuts (2 tablespoon) Olive Oil (3 tablespoon), Salt (to taste), and Ground Black Pepper (to taste) in the bowl of a food processor and process until smooth.
Fill a medium saucepan with water and salt and bring to a boil over medium high heat.
When the water boils, add Quinoa Rotelle (6 ounce) and stir. Cook for about 10 minutes, depending on desired texture.
Drain the Pasta (0.25 pound) a colander and then return to the pot. Toss pasta evenly with the pesto. Cover and keep warm until plating.
Meanwhile, pat the Skinless Skinless Chicken Breast (2) dry with paper towels.
Heat a medium sauté pan over medium-high heat and add Oil (1 tablespoon).
Season the Chicken Breast with Salt (to taste) and Ground Black Pepper (to taste).
When the oil is hot, sear the chicken on one side for 4 minutes.
Turn the chicken over and sear the other side for 4 minutes.
Remove the chicken from the pan and place on a foil lined sheet pan. Place in the oven and cook for 5 minutes, or until cooked through.
Remove chicken from oven and allow to rest before slicing.
Heat the same pan over medium high heat, and add Olive Oil (3 tablespoon).
When hot, add Asparagus and sauté for 2 minutes.
Add Tomatoes to the pan and sauté for an additional minute.
Remove vegetables from heat and add to the pasta, gently tossing to coat in the pesto.
Slice the chicken breast into thin slices. Place the pasta and vegetable mixture onto the center of two plates. Fan out chicken breast over the pasta. Garnish with Parmesan Cheese (2 tablespoon).