Asparagus Chicken Pasta

1: Bring a pot of salted water to a boil, and cook pasta according to the package directions.

2: Drain the pasta, reserving 1 cup of the cooking water.

3: While the pasta is cooking, season the chicken on both sides with half of the salt and pepper.

4: Heat 2 tablespoons of the olive oil in a large, deep skillet over medium heat.

5: When the oil is shimmering, add the chicken in a single layer and sear for 3 minutes per side, or until cooked through.

6: Transfer the chicken to a cutting board, and allow it to rest for 5 minutes, before slicing it into strips.

7: While the chicken is cooling, heat the remaining tablespoon of olive oil in the skillet, and add the asparagus and cherry tomatoes.

8: Add in the garlic and sauté, stirring often, for 2-3 minutes, or until the asparagus is tender-crisp.

9: Add 1 cup of the reserved pasta cooking water to the skillet, pesto, and the sliced chicken, and bring the liquid to a simmer.

10: As soon as it starts bubbling, add the cooked pasta, and toss with tongs to coat the noodles in the sauce.

11: Remove from the heat and serve immediately.