NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Chickpea pasta

1 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh basil

1 tbsp Fresh parsley

0.25 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

  Toss the cherry tomatoes with 0.5 tablespoons of olive oil, a pinch of sea salt, and a pinch of black pepper on the baking sheet.

• 3

  Roast the tomatoes for 15 minutes until they are blistered and beginning to burst.

• 4

  While tomatoes roast, bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, then drain.

• 5

  Season the chicken breast with the remaining sea salt and black pepper.

• 6

  Heat a skillet over medium heat and cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Remove the chicken from the skillet, let it rest for 3 minutes, then slice it into thin strips.

• 8

  In the same skillet, add the remaining 0.5 tablespoons of olive oil and the minced garlic, sautéing for 1 minute until fragrant.

• 9

  Add the cooked pasta, roasted tomatoes (and their juices), and sliced chicken to the skillet, tossing gently to coat everything in the garlic oil.

• 10

  Garnish with fresh basil, parsley, and red pepper flakes before serving warm.