NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

0.5 cup cherry tomatoes

0.5 tbsp pine nuts

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, place the pine nuts in a small dry skillet over medium-low heat, tossing frequently until golden and fragrant.

• 3

  Season the chicken breast with sea salt and black pepper on both sides.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until cooked through and golden brown.

• 5

  Add the minced garlic and halved cherry tomatoes to the skillet, sautéing for 3 minutes until the tomatoes begin to soften and burst.

• 6

  Drain the pasta, reserving two tablespoons of the cooking water.

• 7

  Add the cooked pasta, basil pesto, and reserved water to the skillet with the chicken and tomatoes, tossing well to coat.

• 8

  Serve immediately in a shallow bowl topped with the toasted pine nuts.