NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

1 cup Cherry tomatoes

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tbsp Parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Place the cherry tomatoes on the baking sheet and drizzle with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the tomatoes for 15-20 minutes until they are blistered and have released their juices.

• 4

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

• 5

  Dice the chicken breast into bite-sized pieces and sauté in a pan over medium heat with the remaining olive oil until golden and cooked through.

• 6

  Add the minced garlic and red pepper flakes to the pan with the chicken, stirring for 1 minute until fragrant.

• 7

  Drain the pasta and add it directly to the pan with the chicken, then gently fold in the roasted tomatoes and all their juices from the pan.

• 8

  Remove from heat, stir in the torn fresh basil leaves, and garnish with parmesan cheese before serving.