NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz Tiba drum wheat pasta

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

1 tbsp capers

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Place cherry tomatoes on the sheet, drizzle with a small portion of the olive oil, and roast for 12 minutes until they begin to burst.

• 3

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

• 4

  While pasta cooks, season the chicken breast with the sea salt and black pepper.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 6

  Remove chicken from the pan to rest for 3 minutes, then slice into thin strips.

• 7

  In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.

• 8

  Stir in the capers, lemon juice, and lemon zest, scraping up any browned bits from the skillet.

• 9

  Add the cooked pasta and roasted tomatoes to the skillet, tossing well to coat in the lemon-caper sauce while adding a splash of pasta water if needed.

• 10

  Serve the pasta topped with the sliced chicken and a garnish of fresh parsley.