NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Whole wheat penne pasta

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

1 tbsp Basil pesto

1 tbsp Shaved parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Toss the cherry tomatoes with the extra virgin olive oil, half of the sea salt, and half of the black pepper on the baking sheet.

• 3

  Roast the tomatoes for 12 minutes until the skins begin to blister and release their juices.

• 4

  While tomatoes roast, cook the whole wheat penne in a pot of boiling salted water according to package directions until al dente.

• 5

  Season the chicken breast with the remaining salt and pepper, then sauté in a non-stick skillet over medium-high heat until golden and cooked through.

• 6

  Mince the garlic and add it to the skillet with the chicken for the final 60 seconds of cooking to soften.

• 7

  Drain the pasta and return it to the pot, then fold in the cooked chicken, roasted tomatoes, and basil pesto.

• 8

  Toss everything together until the pasta is well-coated and serve immediately topped with shaved parmesan cheese.