NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken tenderloin

1.5 oz Chickpea penne pasta

1 tbsp Basil pesto

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tbsp Fresh basil

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken tenderloins to the skillet and sear for 3-4 minutes per side until golden brown and cooked through.

• 5

  Remove the chicken from the skillet and set aside to rest.

• 6

  In the same skillet, add the cherry tomatoes and cook for 2-3 minutes until the skins begin to blister and soften.

• 7

  Drain the pasta, reserving 2 tablespoons of the cooking water.

• 8

  Return the pasta to the pot or skillet, add the pesto, reserved pasta water, and lemon juice, then toss to coat evenly.

• 9

  Slice the chicken into bite-sized pieces and fold them into the pasta along with the blistered tomatoes and fresh basil.