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Pound the chicken breasts flat to about 1 inch with a meat tenderizer. Rub them down with a bit of olive oil then season with dried basil, dried oregano, chili powder, garlic powder, and salt and pepper.
Heat a pan to medium heat and sear them 3-4 minutes per side, until they are cooked through. Set aside.
While chicken is cooking, get your pasta going by bringing a pot of salted water to boil. Boil the pasta noodles according to your box directions. Should be 10 minutes or so. I used rotini noodles!
While pasta is cooking, heat a small pan to medium heat. Dry roast the pecans a couple minutes until they start to brown. Add them to a food processor.
Splash the same pan with oil and add garlic clove. Toss and cook about a minute or so, until you can smell the garlic. Into the food processor it goes.
To the food processor, add spinach, basil, 1 roasted jalapeno pepper, olive oil, and manchego cheese. Process to form your pesto. If you'd like to thin out your pesto, add a couple tablespoons of the pasta water and process.
Drain pasta and toss it with the pesto. Serve with extra sliced jalapeno peppers and top with seared asparagus spears, if desired. Enjoy!