Slice Chicken Breast crosswise against the grain, on a slight bias, into 5-7 equal pieces. Re-form slices into original shape to prevent drying out, then place them onto a sizzle platter with chicken broth. Heat in a 500°F oven until heated through, about 3 minutes.
Gently heat evoo in a saute pan over high heat. Carefully add Chicken Sausage. Saute until lightly caramelized and heated through.
Reduce heat to medium. Add Romesco Sauce. Bring to a simmer.
Heat Pasta in boiling salted water until heated through, about 15 seconds.
Drain well. Add to the pan with 2 floz Pasta Water. Gently toss to coat the pasta evenly with the sauce.
Continue cooking to heat through, ensuring that the sauce does not over-reduce. Taste and adjust seasoning as needed.
Using a rubber spatula, transfer immediately to a warm bowl, pulling all the sauce from the pan into the bowl.
Shingle Chicken down the left side of the pasta, as shown in the photo.
Evenly distribute parmesan and Bread Crumbs over the pasta.
Drizzle evoo over the pasta and directly onto the Chicken Breast.
Garnish with torn basil distributed evenly over the pasta, as shown in the photo.
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