step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Trim Asparagus (1 2/3 cups) by snapping the thicker bottom ends where they break naturally. Cut into one inch pieces on the bias, and set aside.
step 3
Slice Cherry Tomato (1 cup) in half, and set aside.
step 4
Pick Fresh Basil (1/2 cup) leave from stem and discard stems. Set leaves aside.
step 5
To create the pesto, place Basil leaves, roasted Pine Nuts (2 Tbsp) Olive Oil (3 Tbsp), Salt (to taste), and Ground Black Pepper (to taste) in the bowl of a food processor and process until smooth.
step 6
Fill a medium saucepan with water and salt and bring to a boil over medium high heat.
step 7
When the water boils, add Quinoa Rotelle (6 oz) and stir. Cook for about 10 minutes, depending on desired texture.
step 8
Drain the Pasta (5 oz) a colander and then return to the pot. Toss pasta evenly with the pesto. Cover and keep warm until plating.
step 9
Meanwhile, pat the Skinless Skinless Chicken Breasts (2) dry with paper towels.
step 10
Heat a medium sauté pan over medium-high heat and add Oil (1 Tbsp).
step 11
Season the Chicken Breast with Salt (to taste) and Ground Black Pepper (to taste).
step 12
When the oil is hot, sear the chicken on one side for 4 minutes.
step 13
Turn the chicken over and sear the other side for 4 minutes.
step 14
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.
step 15
Remove chicken from oven and allow to rest before slicing.
step 16
Heat the same pan over medium high heat, and add Olive Oil (3 Tbsp).
step 17
When hot, add Asparagus and sauté for 2 minutes.
step 18
Add Tomatoes to the pan and sauté for an additional minute.
step 19
Remove vegetables from heat and add to the pasta, gently tossing to coat in the pesto.
step 20
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 Tbsp).
