Heat 1 tablespoon Roasted Garlic Grapeseed Oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken tenderloins, season with 1/4 teaspoon Rancher Rub, and sauté until browned on each side and completely cooked through: 165°F. Transfer to a plate.
Add remaining 1 tablespoon Roasted Garlic Grapeseed Oil and asparagus to the empty skillet. Season asparagus with remaining 1/4 teaspoon Rancher Rub, and sauté for about 5-7 minutes or until tender.
Add chicken, tomatoes, and Basil Pesto Sauce to the skillet. Toss to coat all the ingredients in the pesto; cook until heated through.
