Clean and pound chicken. Place in between two pieces of saran wrap and pound with a meat mallet until tender. Sprinkle the chicken with salt and pepper.

In a large pan skillet, heat olive oil.

While the olive oil is heating, start a small pot of water to boil on the side for the pasta.

Sear chicken breast for 5-6 minutes on each side until golden brown. Set aside on a clean plate.

Add onion and garlic directly to the pan you seared the chicken in. (Don’t clean it, keep all those browned bits in for flavor!) Sauté onions/garlic for 1 minute, then add chicken broth to deglaze the pan. Scrape up the browned bits from the bottom of the pan and stir as the onions and garlic saute.

Begin to cook your pasta according to the directions on the package.

After the onions and garlic have started to soften, add broccolini to the pan. Cover the pan with a lid and cook for 4 minutes.

Add tomatoes to the pot, stir to combine, cover, and cook for an additional 5 minutes.

While the tomatoes are cooking, slice your chicken in small pieces.

Stir in cooked pasta, pesto and cooked chicken to the veggie mixture. Stir to combine.

Top with parmesan cheese.